Side Pannel
Mocha Mint Crisps
Ingredients List
- 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
Directions
MOCHA MINT SUGAR
1/4 c Powdered sugar
2 tb Crushed hard peppermint
-candies (about 6 candies)
1 1/2 ts 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.
1/4 c Powdered sugar
2 tb Crushed hard peppermint
-candies (about 6 candies)
1 1/2 ts 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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