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Title: Chocolate Raspberry Cookies

1/2 C raspberry preserves
1 C sugar
1/3 C canola oil
1 t vanilla extract
1 t almond extract
1/2 C unsweetened cocoa powder
1 1/2 C all purpose flour
3/4 t baking woda
1/4 t salt

Preheat the oven to 350° F. Lightly grease cookie sheets.

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. Mix the dry and wet ingredients. If necessary, knead by hand to work the batter into a soft and pliable dough.

Roll the dough into walnut-size balls and then flatten them into 2 1/2 inch rounds. Bake for 10 minutes.

Remove from the oven and cool on racks.

From Veganomicon
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