Mocha Crinkles

1 1/2 cups packed light brown sugar
1/2 cup vegetable oil
1/4 cup reduced-fat sour cream
1 egg
1 tsp. vanilla
1 3/4 cup all-purpose flour
3/4 cup cocoa powder
2 tsp. instant espresso or coffee granules
1 tsp. baking soda
1/4 tsp. salt
1/8 tsp. black pepper (can omit)

1/2 cup powdered sugar – for rolling cookies in

1. Beat brown sugar and oil with electric mixer. Mix in sour cream, egg and vanilla.

2. In separate bowl, stir together flour, cocoa, espresso or coffee granules, baking soda, salt and pepper.

3. Add dry mixture to wet mixture and mix well.

4. Refrigerate 3 to 4 hours until well chilled and firm.

5. Shape dough into 1″ balls and roll in bowl of powdered sugar. Put on ungreased cookie sheet.

6. Bake at 350*F for 10 – 12 minutes or just until cookies are set and tops are firm to touch (not wet). Do not overbake.

Plain Chocolate Variation: omit coffee granules and pepper.