Mocha Crinkles
Contributed by Diane S.

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

Preheat oven to 350F.  Pour powdered sugar into shallow bowl.  Set aside.
Cut dough into 1-inch pieces; roll into balls.  Roll balls in powdered
sugar.

Bake on ungreased cookie sheets 10 to 12 minutes or until tops of cookies
are firm to touch.  (Do not overbake).  Cool on wire racks.

Make 6 dozen.