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Ingredients
| raspberry preserves: 1/2 cup |
| granulated sugar: 1 cup |
| canola oil - for salads, woks and light frying: 1/3 cup |
| vanilla extract: 1 tsp |
| almond extract: 1 tsp |
| unsweetened cocoa powder (sifted): 1/2 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking soda: 3/4 tsp |
| salt: 1/2 tsp |
Chewy Raspberry Cocoa Cookies
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
3 serving(s)
Tags
- 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.