Mocha mint crisps
Yield: 48 Servings
Ingredients:
- 1 c Butter or margarine -softened
- 1 c Granulated sugar
- 1 Egg
- 1/4 c Light corn syrup
- 1/4 ts Peppermint extract
- 1 ts Powdered instant coffee
- 1 ts Hot water
- 2 c All-purpose flour
- 6 tb HERSHEY'S Cocoa
- 2 ts Baking soda
- 1/4 ts Salt MMMMM----------------------MOCHA MINT SUGAR---------------------------
- 1/4 c Powdered sugar
- 2 tb Crushed hard peppermint -candies (about 6 candies)
- 1 1/2 ts Powdered instant coffee
Instructions:
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.
