Desserts/mocha crinkles
Makes: 6 dozen cookies
Active Time: however long
Total Time: however long and then some
From: Cindy Russell from EES
Contents
Ingredients
1 1/3 cups packed light-brown sugar
1/2 cup vegetable oil
1/4 cup sour cream
1 egg
1 tsp. vanilla
1 3/4 cups flour
3/4 unsweetened coco powder
2 tsp. instant espresso or instant coffee granules
1 tsp. baking soda
1/4 tsp. salt
1/8 tsp. black pepper
1/2 cup powdered sugar
Directions
Step 1
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 mixture to brown sugar mixture. Mix well. Refrigerate dough until firm - 3-4 hours.
Step 2
Preheat oven to 350 degrees F. Pour powdered sugar into shallow bowl. Roll dough into 1-inch balls. Roll balls in powdered sugar. Bake on ungreesed baking sheet for 10-12 minutes (11 minutes == perfect) or until tops of cookies firm to touch. Do not over-bake. Cool on wire rack.
