| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
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 |
| 1/4 |
c |
Powdered sugar |
| 2 |
tb |
Crushed hard peppermint candies (about 6 candies) |
| 1 1/2 |
ts |
Powdered instant coffee |
INSTRUCTIONS
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.
From Favorite All Time Recipes - Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
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