Chocolate Raspberry Thumbprints

By BClover

Ingredients

• 2 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 squares BAKER'S Bittersweet Chocolate
• 1/3 cup soft margarine
• 1 8 ounce package PHILADELPHIA Fat Free Cream Cheese, softened
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup sugar
• 1/3 cup sugar-free red raspberry preserves

Preparation

Step 1

Make It 1. Heat oven to 375 degrees F. 2. Mix flour, baking soda, and salt. Microwave chocolate and margarine in large microwaveable bowl on HIGH 2 minutes or until margarine is melted; stir until chocolate is completely melted. Add cream cheese; beat with mixer until well blended. Beat in egg and vanilla. Gradually add flour mixture, beating after each addition until well blended. 3. Shape dough into 1-inch balls; roll in sugar until evenly coated. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 teaspoons preserves. 4. Bake 8 to 10 minutes or until lightly browned. Cool 1 minute on baking sheets; remove to wire racks. Cool completely.