Ingredients:

•        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
•        v2    Large egg whites, room temp

Direction:

   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.