Mocha Mint Crisps
Yield
3 dozenPrep
25 minCook
25 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 1 | cup |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| ¼ | cup |
light corn syrup
|
|
| ¼ | teaspoon |
mint extract
|
*
|
| 1 | teaspoon |
instant coffee
|
|
| 1 | teaspoon |
water
hot |
|
| 2 | cups |
all-purpose flour
|
|
| 6 | tablespoons |
cocoa powder
|
|
| 2 | teaspoons |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 237 | ml |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| 59 | ml |
light corn syrup
|
|
| 1.3 | ml |
mint extract
|
*
|
| 5 | ml |
instant coffee
|
|
| 5 | ml |
water
hot |
|
| 473 | ml |
all-purpose flour
|
|
| 9E+1 | ml |
cocoa powder
|
|
| 1E+1 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
Directions
Heat oven to 350℉ (180℃).
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 inch balls.
Roll dough balls in sugar mixture.
Place on ungreased cookie sheet, about 2 inch apart.
Bake 8 to 10 minutes or until no imprint remains when toughed lightly.
Cool slightly.
Remove from cookie sheet to wire rack.
Cool completely.
