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.