Mocha Mint Crisps

These would be good cookies to make at Christmas time with leftover candy canes. The balls spread out a lot and make a gingersnap type chocolate-mint cookie. Crunchy and chewy. I got about 6 dozen out of the recipe because you don't want them too big. They still made a slight imprint when I took them out of the oven. But I was afraid I'd overcook them over 10 minutes. They were a big hit at Travis' school.

Gifts from the Kitchen, pg 123

Makes about 4 dozen cookies

1 cup (2 sticks) butter or margarine, softened

1 cup sugar

1 egg

1/4 cup light corn syrup

1/4 tsp peppermint extract

1 tsp powdered instant coffee

1 tsp hot water

2 cups all-purpose flour

6 tbsp Hershey's Cocoa

2 tsp baking soda

1/4 tsp salt

Mocha Mint Sugar (recipe follows)

Beat butter and sugar in large bowl until fluffy. Add egg, corn syrup and peppermint extract; beat until well blended. Dissolve instant coffee in hot water; stir into butter mixture.

Stir together flour, cocoa, baking soda, and salt; gradually add to butter mixture, beating until well blended. Cover; refrigerate dough until firm enough to shape into balls.

Heat oven to 350.

Shape dough into 1-inch balls. Roll balls in Mocha Mint Sugar. Place on ungreased cookie sheet, about 2 inches apart.

Bake 8 to 10 minutes or until no imprint remains when touched lightly. Cool slightly, remove from cookie sheet to wire rack. Cool completely.

Mocha Mint Sugar

Stir together 1/4 cup powdered sugar, 2 tbsp finely crushed hard peppermint candies (about 6 candies) and 1 1/2 tsp powdered instant coffee in small bowl.