---------- Recipe via Meal-Master (tm) v8.02
 
      Title: MOCHA MINT CRISPS
 Categories: Cookies
      Yield: 48 servings
 
      1 c  Butter or margarine,
           -softened
      1 c  Granulated sugar
      1    Egg
    1/4 c  Light corn syrup
    1/4 t  Peppermint extract
      1 t  Powdered instant coffee
      1 t  Hot water
      2 c  All-purpose flour
      6 T  HERSHEY'S Cocoa
      2 t  Baking soda
    1/4 t  Salt

------------------------------MOCHA MINT SUGAR------------------------------
    1/4 c  Powdered sugar
      2 T  Crushed hard peppermint
           -candies (about 6 candies)
  1-1/2 t  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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