| 1 | Heat oven to 350°F. |
| 2 | In large mixer bowl, beat butter and granulated sugar until light and fluffy. |
| 3 | Add egg, corn syrup and peppermint extract; mix thoroughly. |
| 4 | Dissolve 1 teaspoon instant coffee in water; stir into butter mixture. |
| 5 | Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, blending thoroughly. |
| 6 | shape dough into 1" balls. |
| 7 | (dough may be refrigerated for a short time for easier handling). |
| 8 | Prepare mocha mint sugar. |
| 9 | Roll dough balls in sugar mixture. |
| 10 | Place on ungreased cookie sheet, about 2" apart. |
| 11 | Bake 8-10 minutes or until no imprint remains when toughed lightly. |
| 12 | Cool slightly. |
| 13 | Remove from cookie sheet to wire rack. |
| 14 | Cool completely. |
| 15 | makes about 4 dozen cookies. |
| 16 | mocha mint sugar: in small bowl, stir together powdered sugar, peppermint candies and powdered instant coffee. |
