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Ingredients
| instant coffee: 1 tsp |
| water: 1/2 cup (hot) |
| margarine (oleo): 1/2 cup (room temperature) |
| Splenda: 1/2 cup |
| eggs: 2 (whites, large//room temperature) |
| all-purpose flour (unsifted): 2 1/4 cups |
| dry buttermilk: 2 Tbl |
| baking powder: 1/2 tsp |
| baking soda: 1/2 tsp |
| ground cinnamon: 1 tsp |
| whole cloves: 1/2 tsp |
| seedless raisins (packed): 1/4 cup |
| walnuts (chopped): 1/4 cup (chopped) |
Hermits
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
24 serving(s)
Tags
- Combine coffee and hot water, making sure water is very hot and stir.
- Set aside.
- Combine margarine, brown sugar and sugar substitute.
- Cream at medium speed until light and fluffy.
- Add egg whites and mix well.
- Stir together dry ingredients, including raisins.
- Add to creamed sugars, add coffee and walnuts and mix well.
- Brok by 1 1/2 tablespoonfuls (level # 40 dipper) onto prepared cookie sheets.
- Bake at 375 for 10-12 minutes until firm.
- Cool on wire rack.