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Mocha Crinkles

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

Combine brown sugar and oil in medium bowl. With an electric mixer,
beat at medium speed until well blended. Beat in sour cream, egg
and vanilla. Mix flour, cocoa, coffee granules, baking soda, salt
and pepper in another medium bowl.

Beat the flour mixture into the brown sugar mixture until a soft
dough forms. Form into a ball; cover and refrigerate until firm,
3-4 hours. Preheat oven to 350 F. Place powdered sugar in a
shallow bowl. Cut dough into 1 inch pieces; roll into balls. Roll
in powdered sugar. Place on ungreased cookie sheets. Bake for
10-12 minutes or until the tops of the cookies are firm to the
touch. Do not overbake! Cool completely on wire racks. Makes 6
dozen cookies.


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