DATE: Friday, December 14th, 2007
Ingredients1 1/3 cups firmly packed light brown sugar
1/2 cup vegetable oil
1/4 cup low fat sour cream
1 teaspoon vanilla
1 3/4 cups all purposes flour
3/4 cup 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 miture to brown sugar mixture; mix well. Refrigerate dough until firm, 3 to 4 hours.
Preheat oven to 350F Place powdered sugar in 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
Makes 3 to 4 dozens