Chocolate Raspberry Thumbprints

Chocolate Raspberry Thumbprints
By: Kraft Philadelphia Holiday Desserts

2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
4 squares unsweetened chocolate
½ cup (1 stick) butter
1 pkg (8oz) cream cheese, softened
1 ¼ cups sugar, divided
1 egg
1 teaspoon vanilla
1/3 cup red raspberry jam

Heat oven to 375 degrees

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

Roll dough into 1” balls; coat with remaining sugar. Place, 2 inches apart, on parchment paper lined baking sheets. Press your thumb into center of each ball; fill each indentation with about ¼ teaspoon jam.

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