Mocha Crinkles~ Jessica

This recipe was given to me by an old friend and former substitute of Chimney Lakes, Tammy Kelley.

                                                         

Mocha Crinkles

Ingredients:

    1/2 cup 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 cup unsweetened cocoa powder

    1/2 cup powdered sugar

    2 teaspoons instant espresso or coffee granules

    1 teaspoon baking soda

    1/4 teaspoon salt

    1/8 teaspoon ground black pepper

     ~ need extra powered sugar to roll the balls in.

Directions:

1.  Beat brown sugar and oil in medium bowl with mixer. Mix in sour cream, egg, and vanilla. Set aside.

2.  Mix flour, cocoa, powdered sugar, espresso, baking soda, salt, and pepper in another medium bowl.

3.  Add flour mixture to brown sugar mixture; mix well. Refrigerate dough until firm, 3-4 hours.

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

Yields 3 dozen cookies