1/2 c Margarine, room temperature
2 tb Sugar
2 ts Vanilla
1/3 c Liquid sugar substitute
1 1/4 c Flour
3 tb Cocoa
2 ts Instant coffee
1 ts Baking powder
1/4 c Raisins
1/4 c Chopped nuts
2 Large egg whites, room temp
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 meidum speed 1-2 minutes or until blended.
add raisins and nuts to dough and mix lightly, Add egg whites to
dough and mix until egg white are adsorbed into the dough. Drop dough
by tablespoonsful onto a cookie sheet that has been lines with
alumium foil or sprayed with PAM. Using your fingers dipping in cold
water, shape dough into round cookies about 1/4″ thick. Spread the
dough carefully because the finsihed cookie will be the shpae of the
dough agter it is baked. Bake at 375 F for about 12 minutes, or until
the dough springs bnack when touched. Transfer from the hot cookie
sheet onto a wire rack and cool to room temeprature. Serve one cookie
per serving. From *Prodigy’s Food and Wine-Healthy Eating Bulletin
Baord, from Bridget Benjamin _ PhFC09A.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
Yields
18 Servings