| 1 | Line a large baking sheet with foil. |
| 2 | Put cocoa, corn syrup, whiskey and butter in a medium-size saucepan; stir over low heat until melted and well blended. |
| 3 | Remove from heat. |
| 4 | Stir gingersnaps and walnuts into whiskey mixture; allow to cool slightly. |
| 5 | Roll pieces of mixture into balls about the size of a walnut, then flatten into even rounds. |
| 6 | Place on prepared baking sheet. |
| 7 | Refrigerate 1 to 2 hours or until firm. |
| 8 | Sprinkle powdered sugar lightly over cookies. |
| 9 | Remove cookies from foil and arrange on a serving plate. |
| 10 | Store in an airtight container in a cool place for 4 to 5 days. |
