Mocha Crinkles

1 1/3c firmly packed light brown sugar
1/2 c vegetable oil
1/4c low fat sour cream
1 egg
1t vanilla
1 3/4c all purpose flour
3/4c unsweetened cocoa powder
2t instant espresso or coffee granules
1t baking soda
1/4t salt
1/8t ground black pepper
1/2c powdered sugar

Beat brown sugar and oil in a med bowl with electric mixer. Mix
in sour cream, egg and vanilla. Set aside.
Mix flour, cocoa, espresso, baking soda, salt and pepper in
another bowl.
Add flour mixture to brown sugar mixture; mix well. Refrigerate
dough until firm. 3-4 hours.
Preheat over to 350 F. Pour powdered sugar into a shallow bowl.
Set aside. Cut dough into 1 inch pieces; roll into balls. Roll
balls into powdered sugar.
Bake on ungreased cookie sheets 10-12 minutes or until tops of
cookies are firm to the touch. Do not over bake. Cool on wire racks.