Title: Diabetic Mocha Cookies
Categories: Diabetic Cookie
Yield: 18 Servings
| 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.