Chewy Raspberry Cocoa Cookies

From an anonymous postcard seen on Postsecret

• Ready In: 20 mins
• 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

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.