Chocolate-Raspberry Thumbprints

By AzWench

Ingredients

• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 4 squares unsweetened chocolate
• 1/2 cup butter
• 8 ounces cream cheese, softened
• 1 1/4 cups sugar, divided
• 1 egg
• 1 teaspoon vanilla
• 1/3 cup red raspberry jam

Preparation

Step 1

Heat oven to 375 degrees.

Mix flour, baking soda and salt; set aside. Microwave chocolate and butter in large bowl on HIGH 2 min; stir until chocolate is completely melted. Whisk in cream cheese. Add 1 cup sugar, egg and vanilla; mix well. Stir in flour mixture. Refrigerate 15 minutes.

Roll dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into the center of each ball; fill the indentation with 1/4 teaspoon jam.

Bake 8 to 10 minutes or until lightly browned. Cool 1 minute on baking sheet, transfer to wire racks. Cool completely.