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Categories:
butter sugar vanilla liquid sugar substitute flour cocoa powder instant coffee baking powder raisins nuts egg whites
Viewed: 44 - Published at: 7 years agoIngredients
- 1/2 cup butter or margarine, room temperature
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 1/4 cup liquid sugar substitute
- 1 1/4 cup flour, all-purpose
- 3 tablespoons cocoa powder
- 2 teaspoons instant coffee
- 1 teaspoon baking powder
- 1/4 cup raisins, seedless
- 1/4 cup nuts chopped
- 2 large egg whites room temp
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 to 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 inch thick.
- Spread the dough carefully because the finished cookie will be the shape of the dough after it is baked.
- Bake at 375F (190C) 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.
