Mocha Toffee Crescents -

1 tb Water

2/3 c Powdered sugar

1 c Butter; softened

2 c All-purpose flour

1/4 ts Salt

1/2 c Toffee chips

Powdered sugar; optional 1/2 c Semisweet chocolate chips

-optional 2 ts Shortening; optional

325 degrees. 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. Penny Halsey (ATBN65B). Nutrition Analysis (for plain cookies):

80 calories,

1g protein,

8g carbohydrate,

5g fat,

15mg cholesterol,

60mg sodium. --