1 3/4 c Flour
3/4 c Cocoa powder; unsweetened
2 ts Instant expresso or
Coffee granules 1 ts Baking soda
1/4 ts Salt
1/8 ts Ground pepper
1 1/3 c Light brown sugar; packed
1/2 c Vegetable oil
1/4 c Sour cream, low-fat
1 Egg
1 ts Vanilla
1/2 c Powdered sugar
Recipe by: Great Tasting Diabetic Recipes 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). Formatted by Lynn Thomas. Source: Great Tasting Diabetic Recipes. Nutritional information: Calories 44 (30% calories from fat); Total fat 1g; Chol 3mg; Sodium 28mg; Carb 7g; Fiber 0g; Protein 0g; Calcium 7mg; Iron 1mg; Vitamin A 4RE; Vitamin C 0mg; Sugar trace. Dietary Exchanges: 1/2
Starch/Bread. —–