Chewy Raspberry Cocoa Cookies
"From an anonymous postcard seen on Postsecret"
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
3 dozen
ingredients
- 1⁄2 cup raspberry preserves
- 1 cup sugar
- 1⁄3 cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1⁄2 cup cocoa powder
- 1 1⁄2 cups flour
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
directions
- Preheat oven to 350 degrees, lightly grease cookie sheet.
- In a large mixing bowl, stir together raspberry preserves, canola oil, sugar, vanilla and almond extracts.
- In a separate mixing bowl, sift together the other ingredients.
- Add the dry to the wet in 3 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.
- Roll the dough into walnut size balls and then flatten them with your hands into 2 1/2 inch diameter discs.
- Place on a cookie sheet and bake for 10 minutes.
- Remove from oven and let cool 5 minutes and then transfer to a cooling rack.
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RECIPE SUBMITTED BY
I'm 23 years old and I live in Trinidad. One of the islands in the Caribbean.
I love baking and have a major sweet tooth but I am trying to cook more savoury foods and I am enjoying trying new recipes.
Recently I have come to love photographing the food I make. Too bad they don't all come out photo worthy, but at least they still taste good! lol
<img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/SuperBowlSTKR.jpg> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/TeaSuppers-STKR.jpg">
