Mocha Cookies with liquid sugar substitute instead of granular. Also uses cocoa and instant coffee granules.
1/2 cup margarine or butter, room temperature
2 tablespoons sugar
2 teaspoons vanilla
1/3 cup liquid sweetener
1-1/4 cup flour
3 tablespoons cocoa
2 teaspoons instant coffee granules
1 teaspoon baking powder
1/4 cup raisins
1/4 cup chopped nuts
2 large egg whites, room temperature
Preheat oven to 375-degrees.
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 one to two minutes or until blended.
Add raisins and nuts to dough and mix lightly. Add egg whites to dough and mix until egg white are absorbed into the dough. Drop dough by tablespoonsful onto a cookie sheet lined with alumium foil or sprayed with nonstick cooking spray.
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 shape of the dough after it is baked.
Bake at 375-degrees for about 12 minutes, or until the dough springs back when touched. Transfer from the cookie sheet onto a wire rack and cool to room temperature.
Recipe makes 18 cookies. Serving Size: 1 cookie.