---------- 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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