Mocha Mint Crisps

---------- Recipe via Meal-Master (tm) v8.02

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.

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