In the picture... from the Top of the picture to the bottom:
Chewy Chocolate Raspberry Cookies!
Little dense chocolate cookies with raspberry preserves mixed in the batter! This is a recipe from Veganomicon.
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
| Time: 35 Minutes|
Makes 2 Dozen
Preheat the oven to 350°F. 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.
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