Chewy Chocolate-Raspberry Cookies

• 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

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.

raspberry preserves, sugar, canola oil, vanilla, almond, cocoa, cocoa, flour, baking soda, salt

Taken from www.food.com/recipe/chewy-chocolate-raspberry-cookies-323753 (may not work)