Chocolate Raspberry Crinkle Cookies

Ingredients

• 2 cups sugar
• 1 cup cocoa powder
• ½ cup grapeseed oil
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp Amoretti® Madagascar Bourbon Vanilla W.S. 2X
• 1 tbsp Amoretti® Raspberry Framboise Compound
• 4 large eggs, room temperature
• 2 cups all purpose flour
• ¼ cup powdered sugar
• ¼ cup frozen raspberries

Directions

1. Beat together sugar, cocoa powder, oil, baking powder, salt, Madagascar Bourbon Vanilla, and Raspberry Framboise Compound.
2. Add the eggs one at a time, mixing well after each addition.
3. Add flour and mix on low until combined.
4. Wrap dough and chill overnight.
5. Preheat the oven to 350℉. Line a sheet pan with parchment paper and set aside.
6. Place the frozen raspberries onto a piece of parchment paper and crush gently into small pieces.
7. Put the powdered sugar into a bowl and the frozen raspberry bits into another bowl.
8. Shape a small amount of dough into a ball about the size of a golf ball.
9. Roll the ball in the powdered sugar and then the top of the ball into the raspberries. If they don’t stick, just place a few on top.
10. Bake for 10-12 minutes until the cookies are just set and have cracked on top.
11. Cool 10 minutes and then transfer to a wire track to cool completely.