Title: MOCHA MINT CRISPS
Categories: Cookies
Yield: 48 servings
1 c Butter or margarine,
-softened
1 c Granulated sugar
1 Egg
1/4 c Light corn syrup
1/4 t Peppermint extract
1 t Powdered instant coffee
1 t Hot water
2 c All-purpose flour
6 T HERSHEY'S Cocoa
2 t Baking soda
1/4 t Salt
------------------------------MOCHA MINT SUGAR------------------------------
1/4 c Powdered sugar
2 T Crushed hard peppermint
-candies (about 6 candies)
1-1/2 t Powdered instant coffee
Heat oven to 350°F. In large mixer bowl, beat butter and granulated sugar
until light and fluffy. Add egg, corn syrup and peppermint extract; mix
thoroughly. Dissolve 1 teaspoon instant coffee in water; stir into butter
mixture. Stir together flour, cocoa, baking soda and salt; gradually add
to butter mixture, blending thoroughly.
Shape dough into 1" balls. (Dough may be refrigerated for a short time for
easier handling.) Prepare Mocha Mint Sugar. Roll dough balls in sugar
mixture. Place on ungreased cookie sheet, about 2" apart. Bake 8-10
minutes or until no imprint remains when toughed lightly. Cool slightly.
Remove from cookie sheet to wire rack. Cool completely.
Makes about 4 dozen cookies.
MOCHA MINT SUGAR: In small bowl, stir together powdered sugar, peppermint
candies and powdered instant coffee.
