Chewy Raspberry Cocoa Cookies

• 12 cup raspberry preserves
• 1 cup sugar
• 13 cup canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 12 cup cocoa powder
• 1 12 cups flour
• 34 teaspoon baking soda
• 12 teaspoon salt

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.

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

Taken from www.food.com/recipe/chewy-raspberry-cocoa-cookies-430380 (may not work)