Name: Mocha Crinkle Cookies
Yield: about 6 dozen cookies
Ingredients: 1 1/3 cups packed light brown sugar; 1/2 cup vegetable oil; 1/4 cup light sour cream; 1 egg; 1 teaspoon vanilla; 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 teaspoons instant coffee granules; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/2 cup powdered sugar

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Ingredients

1 1/3 cups packed light brown sugar
1/2 cup vegetable oil
1/4 cup light sour cream
1 egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons instant coffee granules
1 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup powdered sugar

Directions

Yield:
about 6 dozen cookies

Serving size:
1 cookie

1. Beat brown sugar and oil in large bowl with electric mixer at medium speed until well blended. Add sour cream, egg and vanilla; beat until well blended. Combine flour, cocoa, coffee granules, baking soda, salt and pepper in medium bowl; mix well. Beat into brown sugar mixture until well blended. Cover and refrigerate 3 to 4 hours.

2. Preheat oven to 350°F. Place powdered sugar in shallow bowl. Shape dough into 1-inch balls; roll in powdered sugar. Place 2 inches apart on ungreased cookie sheets.

3. Bake 10 to 12 minutes or until tops of cookies are firm. Do not overbake. Remove to wire racks; cool completely.

Calories: 44 calories, Carbohydrates: 7 g, Protein: 0 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 28 mg, Fiber: 0 g

Exchanges per serving: 1/2 Bread/Starch.