½cupof fruit preservesI like raspberry but any will work
Handful of semi-sweet chocolate chipsI usually use Guittard or Trader Joe's
Preheat oven to 350 degrees F (177 degrees C).
In a large bowl, beat (with an electric mixer) sugar and vegan butter until fluffy. Add almond and vanilla extract. Add flour by ½ cups, beating until it's well mixed.
Drop by tablespoons onto a lightly greased pan. I usually make the balls 2 tablespoons because I like large cookies. Using your thumb, make a small dent in the middle of the cookie and add the preserves and top with a chocolate chip.
Bake for 15 minutes, remove from the oven, and let cool for 30 minutes.