Mocha Crinkles

1 1/3 c. firmly packed light brown sugar

½ c. vegetable oil

¼ c. low fat sour cream

1 egg

1 tsp. vanilla

1 ¾ c. all-purpose flour

¾ c. unsweetened cocoa powder

1 tsp. instant espresso or coffee granules

¼ tsp. salt

1tsp. baking soda

1/8 tsp. ground black pepper

½ c. powdered sugar

Beat brown sugar and oil in medium bowl with electric mixer. Mix in sour cream, egg and vanilla. Set aside. Mix flour, cocoa, espresso, baking soda, salt and pepper in another medium bowl. Add flour mixture to brown sugar mixture; mix well. Refrigerate dough until firm 3-4 hours. Preheat oven to 350. Pour powdered sugar into shallow bowl. Set aside. Cut dough into 1” pieces; roll into balls. Roll balls in powdered sugar. Bake on ungreased cookie sheets 10-12 minutes or until tops of cookies are firm to touch. (DO NOT OVERBAKE). Cool on wire racks. Yield: 6 dozen.