Mocha Toffee Crescents Becky Grasso
1 tsp. Instant expresso granules 1 Tbsp. Warm water
1 cup butter softened 2/3 cup powdered sugar
2 cups flour 1/4 tsp. Salt
½ cup milk chocolate English toffee bits
Heat oven to 325. Dissolve espresso granules in warm water in small bowl. Combine espresso mixture, butter and powdered sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Stir in toffee bits by hand. Shape heaping teaspoonfuls of dough into crescents. Place 2 inch apart on ungreased cookie sheets. Bake for 13 to 17 minutes or until set but not brown. Let stand 1 minute; remove from cookie sheets.
Tip: Cookies can also be shaped into 2 ½ inch logs or 1 inch balls. Bake as directed above. Cookies can be rolled in powdered sugar when warm or cool, or dip ends in a mixture of melted ½ cup semi-sweet real chocolate chips and 2 tsp. Shortening.