Diabetic Mocha Cookies

Method

• 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.