Instructions: 1. Mix flour, cocoa, expresso, baking soda, salt and pepper in medium bowl; set aside.

2. Beat brown sugar and oil in another medium bowl with electric mixer at medium speed until well blended. Beat in sour cream, egg and vanilla.

3. Beat in flour mixture until soft dough forms. Form dough into disc; cover. Refrigerate dough until firm, 3 to 4 hours.

4. Preheat oven to 350 degrees. Place powdered sugar in shallow bowl.

Cut dough into 1 inch pieces; roll into balls. Coat with powdered sugar.

Place on ungreased cookie sheets.

5. Bake 10 to 12 minutes or until tops of cookies are firm to the touch.

Do not overbake. Cool cookies completely on wire racks.

Makes 6 dozen
cookies (1 cookie per serving).

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