Directions:
- Preheat the oven to 350. Lightly grease 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 and pliable dough.
- Roll the dough into walnut-size balls and then flatten them with your hands into 2 1/2-inch diameter disks. Place on a cookie sheet (they need be only 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. You can also serve these cookies still warm over a scoop of icecream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 267.48 Kcal (1120 kJ) | ||
| Calories from fat | 91.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.17g | 16% | |
|---|---|---|---|
| Sodium | 192.89mg | 8% | |
| Potassium | 128.66mg | 3% | |
| Total Carbs | 42.78g | 14% | |
| Sugars | 20.9g | 84% | |
| Dietary Fiber | 2.92g | 12% | |
| Protein | 3.69g | 7% | |
| Iron | 1.2mg | 7% | |
| Calcium | 12.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 372.61 Kcal (1560 kJ) | ||
| Calories from fat | 127.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.16g | 16% | |
|---|---|---|---|
| Sodium | 268.7mg | 8% | |
| Potassium | 179.23mg | 3% | |
| Total Carbs | 59.59g | 14% | |
| Sugars | 29.11g | 84% | |
| Dietary Fiber | 4.07g | 12% | |
| Protein | 5.14g | 7% | |
| Iron | 1.6mg | 7% | |
| Calcium | 17.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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