1/2 cup raspberry preserves
1 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup plus 2 tablespoons sifted unsweetened cocoa
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350. Line a cookie sheet with parchment. Make a funny face.
In a large mixing bowl, combine the raspberry preserves, sugar canola oil, vanilla, and almond extract.
In a separate bowl, sift together the cocoa, flour, soda and salt. Now add the dry to the wet in three separate batches. When you get to the last batch you might need to use your hands to work it into a soft and pliable dough.
Roll dough into walnut size balls, flatten slightly — they should be 2 1/2 inches in diameter — and place 1/2 inch apart (they do not spread) on cookie sheet.
Bake for 10 minutes.
Remove from oven and let cool for 5 minutes and then transfer to cooling rack to cool completely. Then enjoy!