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 plus 2 tablespoons unsweetened cocoa powder
• 1 1/2 cups all-purpose flower
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt

1. Preheat the oven to 350 F. Lightly grease cookie sheet.
2. In a large mixing bowl, stir together the raspberry preserves, sugar,
3. canola oil, vanilla, and almond extract.
4. In a separate mixing bowl, sift together the other ingredients. Add
5. the dry to the wet in 3 batches, mixing well with a fork after each
6. addition. When you get to the last batch, you may need to use your
7. hands to work the batter into a soft and pliable dough.
8. Roll the dough into walnut-size balls and then flatten them with your
9. hands into 2 1/2 -inch-diameter disks. Place on a cookie sheet 1/2
10. inch apart. Bake for 10 minutes.
11. Remove from the oven and let cool for 5 minutes. Transfer to a cooling
12. rack to cool completely. Enjoy!

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

Taken from www.epicurious.com/recipes/member/views/chewy-chocolate-raspberry-cookies-50047799 (may not work)