A recipe for Mocha Mint Crisps. Follow the simple recipe instructions for Mocha Mint Crisps shared by other home cooking experts.
Ingredients
1 c. Butter or margarine, softened1 c. Granulated sugar
1 Egg
1/4 c. Light corn syrup
1/4 Tsp. Peppermint extract
1 Tsp. Powdered instant coffee
1 Tsp. Hot water
2 c. All-purpose flour
6 Tbs. HERSHEY'S Cocoa
2 Tsp. Baking soda
1/4 Tsp. Salt
MOCHA MINT SUGAR: 1/4 c. Powdered sugar
2 Tbs. Crushed hard peppermint -candies (about 6 candies)
1 1/2 Tsp. Powdered instant coffee
Directions
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 Tsp. 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. "
