Mocha toffee crescents

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Mocha Toffee Crescents
  Categories: Cookies
       Yield: 42 servings
  
       1 ts Instant espresso granules
       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
  
   Recipe by: Land O Lakes Holiday Memories
        Preheat oven to 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.
  
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