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 plus 2 tablespoons unsweetened cocoa powder
1 1/2 cups all-purpose flower
3/4 teaspoon baking soda
1/4 teaspoon salt
Preparation
Preheat the oven to 350 F. Lightly grease cookie sheet. In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract. In a separate mixing bowl, sift together the other ingredients. Add the dry to the wet in 3 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. 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 1/2 inch apart. Bake for 10 minutes. Remove from the oven and let cool for 5 minutes. Transfer to a cooling rack to cool completely. Enjoy!
