Mocha Krinkles contributed by Angel

1 1/3 Cups firmly packed light brown sugar.
1/2 cup vegetable oil
1/4 cup low fat sour cream
1 egg
1 teasp. vanilla
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 teasp instant espresso or coffee granules
1 teasp. baking soda
1/4 teasp salt
1/8 teasp black pepper
1/2 cup powder sugar

1.Beat brown sugar and oil in medium bowl with electric mixer. Mix in sour cream, egg, and vanilla. Set aside.
2. Mix flour, cocoa, espresso, baking soda, salt and pepper in another medium bowl.
3. Add flour mixture to brown sugar mixture; mix well. Refrigerate dough until firm; 3 to 4 hours.
4. Preheat oven to 350 F. Pour powdered sugar into a shallow bowl. Set aside. Cut dough into 1 inch pieces, roll into balls. Roll balls in powder sugar.
5. Bake on ungreased cookie sheets 10-12 minutes or until tops of cookies are firm to touch. Do not over bake. Cool on wire racks. Makes about 6 dozen of cookies.