Chewey Chocolate Raspberry Cookies

Ingredients
1/2 cup raspberry preserves
1 cup sugar
1/3 cup canola oil
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1/2 cup plus 2 tablespoons unsweetened ccoa powder (sifted if clumpy)
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

Directions
Preheat the oven to 350F. Lightly grease a cookie sheet.

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.
Add the dry to the wet in three 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, pliable
dough.

Roll the dough into walnut-sized balls and then flatten them
with your hands into 2 1/2-inch diameter disks.

Place on a cookie sheet (they need to only be 1/2-inch apart
because they don't spread out when baking).

Bake for 10 minutes.

Remove from the oven and let cool for 5 minutes.
Transfer to a cooling rack to cool completely.