Ingredients

1/2 C. margarine, at room temperature
2 Tbsp. sugar
2 tsp. vanilla
1/3 C. liquid sugar substitute
1-1/4 C. flour
3 Tbsp. cocoa
2 tsp. instant coffee
1 tsp. baking powder
1/4 C. raisins
1/4 C. chopped nuts
2 large egg whites, at room temperature

Cooking Instructions

Cream together margarine and sugar until light and fluffy. Add vanilla and sugar substitute to creamed mixture and mix lightly. Stir together flour, cocoa, coffee and baking powder to blend. Add to creamed mixture and mix at medium speed 1 to 2 minutes or until blended. Add raisins and nuts to dough; mix lightly. Add egg whites to dough; mix until egg white are adsorbed into dough. Drop dough by tablespoonfuls onto cookie sheet lined with aluminum foil or sprayed with pan spray. Using fingers and dipping in cold water, shape dough into round cookies about 1/4-inch thick. Spread dough carefully because the finished cookie will be the shape of the dough after it is baked. Bake at 375 degrees F. for about 12 minutes, or until dough springs back when touched. Transfer from hot cookie sheet onto a wire rack and cool to room temperature.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)