Mocha mint crisps

48 Servings

Ingredients

Quantity Ingredient
1 cup Butter or margarine, softened
1 cup Granulated sugar
1 Egg
¼ cup Light corn syrup
¼ teaspoon Peppermint extract
1 teaspoon Powdered instant coffee
1 teaspoon Hot water
2 cups All-purpose flour
6 tablespoons HERSHEY'S Cocoa
2 teaspoons Baking soda
¼ teaspoon Salt
¼ cup Powdered sugar
2 tablespoons Crushed hard peppermint candies (about 6 candies)
1½ teaspoon Powdered instant coffee

Directions

MOCHA MINT SUGAR

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.

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