Mocha+Crinkles


 * Mocha Crinkles** //From Sue Maden (using Aunt Kathy’s recipe)//

1 1/3 cups firmly packed light brown sugar ½ c vegetable oil ¼ cup low-fat sour cream 1 egg 1 teaspoon vanilla 1 ¾ cups all-purpose flour ¾ cup unsweetened cocoa powder 2 teaspoons instant espresso or coffee granules 1 teaspoon baking soda ¼ teaspoon salt 1/8 teaspoon ground black pepper ½ cup powdered 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 or overnight. 4. Preheat oven to 350 F. Pour powdered sugar into shallow bowl. Set aside. Cut dough into 1-inch pieces (not really cut; grasp a piece); roll into balls. Roll balls in powdered sugar. 5. Bake on ungreased cookie sheet 10 to 12 minutes or until tops of cookies are firm to touch. //Do not over bake.// Cool on wire racks.

Makes 6 dozen cookies.

note from Melissa Techman: Sue ( Twitter friend @suemaden) gave permission for me to share this and you might enjoy reading her holiday gift of a blog post: @http://salgrunkshire.blogspot.com/2010/12/holiday-card-to-my-twitter-facebook.html