Chocolate Cappuccino Cookies

I made these last week to take camping. The get better after sitting in an air tight container for a day or two. The recipe is from the Taste of Home cookbook The Best of Country Cooking 2003

Chocolate Cappuccino Cookies

1 tablespoon instant coffee granules

1 tablespoon hot water

1 egg white

3/4 cup plus 1 tablespoon sugar, divided

1/4 cup canola oil

2 tablespoons corn syrup

2 teaspoons vanilla extract

1 1/4 cups flour

1/2 cup baking cocoa

1/4 teaspoon salt

In small bowl, dissolve coffee granules in hot water. In a mixing bowl, combine the egg white,3/4 cup sugar, oil, corn syrup,vanilla and coffee; beat until well blended. Combine the flour, cocoa and salt; gradually add to coffee mixture.

Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Flatten to 1/4 inch thickness with a glass dipped in the remaining sugar. Bake at 350 for 5-7 minutes or until center is set. Remove to wire racks to cool. Store in an air tight container. Yield: 3 1/2 dozen. (I got closer to 50 cookies)

The dough is sticky, it helps to dampen palms when rolling into the small balls.