| 1 | Cream together margarine and sugar until light and fluffy. |
| 2 | Add vanilla and sugar substitute to creamed mixture and mix lightly. |
| 3 | Stir together flour, cocoa, coffee and baking powder to blend. |
| 4 | Add to creamed mixture and mix at meidum speed 1-2 minutes or until blended. |
| 5 | Add raisins and nuts to dough and mix lightly, add egg whites to dough and mix until egg white are adsorbed into the dough. |
| 6 | Drop dough by tablespoonsful onto a cookie sheet that has been lines with alumium foil or sprayed with pam. |
| 7 | Using your fingers dipping in cold water, shape dough into round cookies about ? thick. |
| 8 | Spread the dough carefully because the finsihed cookie will be the shpae of the dough agter it is baked. |
| 9 | Bake at 375°F for about 12 minutes, or until the dough springs bnack when touched. |
| 10 | Transfer from the hot cookie sheet onto a wire rack and cool to room temeprature. |
| 11 | Serve one cookie per serving |
