Chewy Raspberry Cocoa Cookies

1. 1

   Preheat oven to 350 degrees, lightly grease cookie sheet.

2. 2

   In a large mixing bowl, stir together raspberry preserves, canola oil, sugar, vanilla and almond extracts.

3. 3

   In a separate mixing bowl, sift together the other ingredients.

4. 4

   Add the dry to the wet in 3 batches, mixing well with a fork after each addition.

5. 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. 6

   Roll the dough into walnut size balls and then flatten them with your hands into 2 1/2 inch diameter discs.

7. 7

   Place on a cookie sheet and bake for 10 minutes.

8. 8

   Remove from oven and let cool 5 minutes and then transfer to a cooling rack.

No additional tips available.