• 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.