Cooking Instructions
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Step 1
Finely grind the
Ginger Cookies (200 g)
.
Step 2
In a medium sized bowl, mix together the ground ginger cookies,
Unsweetened Cocoa Powder (20 g)
,
Templeton® Rye Whiskey (60 mL)
,
Butter (30 g)
,
Powdered Confectioners Sugar (110 g)
and
Vanilla Extract (5 mL)
.
Step 3
When the dough is fully mixed and slightly sticky, roll into balls. Place balls on a tray and sift additional
Powdered Confectioners Sugar (to taste)
over the balls.
Step 4
Chill one hour before serving. Enjoy!
