Mocha Toffee Crescents

Directions

Preheat oven to 325℉ (160℃).

In a small bowl, dissolve the instant espresso granules in water.

In a large mixer bowl, combine the coffee mixture, powdered sugar and butter.

Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until creamy.

Reduce the speed to low; add the flour and salt.

Continue beating, scraping the bowl often, for 1 to 2 minutes until well mixed.

By hand, stir in the toffee chips.

Shape heaping teaspoonfuls of dough into crescents, logs or 1-inch balls.

Place 1 inch apart on cookie sheets.

Bake for 13 to 17 minutes, or until set but not brown.

Let stand for 1 minutes; remove from cookie sheets.

If desired, roll the warm cookies in powdered sugar, or melt the chocolate chips and shortening together; dip the ends of the cooled cookies in the melted chocolate.1