Cookies

1. In large bowl, beat granulated sugar and canola oil together.  Stir in eggs one at a time. Beat well.
2. In another bowl, combine flour, baking soda and salt.
3. Alternate adding the flour mixture and the melted chocolate to the large bowl with the sugar, oil, and egg mixture. Stirring well between each addition. Mix well.
4. Form a ball with the dough, cover and refrigerate for a minimum of 1 hour and no longer than 3 hours.
5. Preheat oven to 350°F (180°C). Line cookie sheets with parchment paper.
6. Fill a piping bag fitted with a small tip, or a resealable bag, with jam. If using a resealable bag, cut a small hole in one of the corners to create your own piping bag.
7. Form 1 inch (2.5 cm) sized balls with the dough by rolling it in your hands. Place each ball about 2 inches (5 cm ) apart on the lined cookie sheets. Using your finger, or the end of a wooden kitchen utensil, make an indentation into the cookie while keeping the ball shape. Fill each indentation with jam.
8. Bake 10 to 12 minutes or until slightly brown around edges. Immediately remove from cookie sheets to cooling racks.

Chocolate Drizzle

1. In a small, microwave safe glass bowl, add chocolate and canola oil. Microwave in 15 second increments, stir the mixture until chocolate is melted.
2. Carefully move cookies from the cookie racks onto parchment paper. Using a spoon, drizzle the melted chocolate over the cookies. Allow the chocolate to set for 1-2 hours.
3. Place the cookies in a resealable container for storage.

Photography: Shel Zolkewich