Mocha Mint Crisps

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.