Mocha Toffee Crescents

---------- Recipe via Meal-Master (tm) v8.05

Title: Mocha Toffee Crescents
Categories: Cookies
Yield: 42 servings

1 ts Instant espresso granules
1 tb Water
2/3 c Powdered sugar
1 c Butter; softened
2 c All-purpose flour
1/4 ts Salt
1/2 c Toffee chips
Powdered sugar; optional
1/2 c Semisweet chocolate chips
-optional
2 ts Shortening; optional

Recipe by: Land O Lakes Holiday Memories
Preheat oven to 325 degrees. In a small bowl, dissolve the instant
espresso granules in water. In a large mixer bowl, combine the coffee
mixture, powdered sugar and butter. Beat on medium speed, scraping the bowl
often, for 1 to 2 minutes until creamy. Reduce the speed to low; add the
flour and salt. Continue beating, scraping the bowl often, for 1 to 2
minutes until well mixed.
By hand, stir in the toffee chips. Shape heaping teaspoonfuls of
dough into crescents, logs or 1-inch balls.
Place 1 inch apart on cookie sheets. Bake for 13 to 17 minutes, or until
set but not brown. Let stand for 1 minutes; remove from cookie sheets. If
desired, roll the warm cookies in powdered sugar, or melt the chocolate
chips and shortening together; dip the ends of the cooled cookies in the
melted chocolate.
Penny Halsey (ATBN65B). Nutrition Analysis (for plain cookies): 80
calories, 1g protein, 8g carbohydrate, 5g fat, 15mg cholesterol, 60mg
sodium.

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