Chewy Raspberry Cocoa Cookies |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From an anonymous postcard seen on Postsecret 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:
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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