Recipe for Mocha Mint Crisps 
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Yield:
48 Servings
Ingredients:
Amount Ingredient
1 cup Butter or margarine, softened
1 cup Granulated sugar
1 x Egg
1/4 cup Light corn syrup
1/4 tsp Peppermint extract
1 tsp Powdered instant coffee
1 tsp Hot water
2 cup All-purpose flour
6 tbl HERSHEYS Cocoa
2 tsp Baking soda
1/4 tsp Salt
----------------- MOCHA MINT SUGAR ----------------
1/4 cup Powdered sugar
2 tbl Crushed hard peppermint candies (about 6 candies)
Instructions:
Instructions: Heat oven to 350F. 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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