Chewy Raspberry Cocoa Cookies

Total Time: 20 mins Preparation Time: 10 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 cocoa powder
• 1 1/2 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Recipe

• 1 preheat oven to 350 degrees, lightly grease cookie sheet.
• 2 in a large mixing bowl, stir together raspberry preserves, canola oil, sugar, vanilla and almond extracts.
• 3 in a separate mixing bowl, sift together the other ingredients.
• 4 add the dry to the wet in 3 batches, mixing well with a fork after each addition.
• 5 when you get to the last batch you may need to use your hands to work the batter into a soft and pliable dough.
• 6 roll the dough into walnut size balls and then flatten them with your hands into 2 1/2 inch diameter discs.
• 7 place on a cookie sheet and bake for 10 minutes.
• 8 remove from oven and let cool 5 minutes and then transfer to a cooling rack.