Makes 32 cookies
1. Line 2 cookie sheets with foil.
2. Put cocoa, corn syrup, whiskey, and butter in a medium saucepan. Sir over low heat until melted and well blended. Remove from heat.
3. Stir gingersnaps and walnuts into whiskey mixture; allow to cool slightly.
4. Roll pieces of mixture into walnut-sized balls, place on cookie sheet, and flatten with the heel of your hand.
5. Refrigerate 1 to 2 hours until firm.
6. Sprinkle powdered sugar lightly over the cookies.
7. Remove cookies delicately from the foil.
8. Store in an airtight container, preferably in the fridge.