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Chewy Raspberry Cocoa Cookies

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“From an anonymous postcard seen on Postsecret”
READY IN:
20mins
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

Directions

  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.

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