Chewy Chocolate-raspberry Cookies

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• 1/2 cup raspberry preserves
• 1 cup sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup unsweetened cocoa powder
• 2 tablespoons unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt

Recipe

• 1 preheat the oven to 350. lightly grease cookie sheet.
• 2 in a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract.
• 3 in a separate mixing bowl, sift together the other ingredients. add the dry to the wet in three batches, mixing well with a fork after each addition. when you get to the last batch, you may need to use your hands to work the batter into a soft and pliable dough.
• 4 roll the dough into walnut-size balls and then flatten them with your hands into 2 1/2-inch diameter disks. place on a cookie sheet (they need be only 1/2 inch apart because they don't spread out when baking). bake for 10 minutes.
• 5 remove from the oven and let cool for 5 minutes. transfer to a cooling rack to cool completely. you can also serve these cookies still warm over a scoop of icecream.