Makes 2 dozen. Takes 35 minutes.
1/2 cup raspberry preserves
1 cup sugar
1/3 cup canola oil
1 tsp pure vanilla extract
1 tsp almond extract
1/2 cup plus 2 tbsp unsweetened cocoa powder
1 1/2 cups all purpose flour
3/4 tsp baking soda
1/4 tsp salt
Preheat the oven to 350 degrees. Lightly grease cookie sheet.
In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla and almond extract. In a separate mixing bowl, sift together the other ingredients. Add the dry to the we t 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.
Roll the dough into walnut-size balls and then flatten them with your hands into disks. Place on cookie sheet 1/2 inch apart. Bake for 10 minutes. Remove from 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 ice cream.
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