Main Title
Chocolate-Raspberry Thumbprints

Your Name:

Your Email:

Friend's Email:

Message:

I saw this on Ziploc.com and thought you'd enjoy it, too.

NOTE: We never rent or sell email addresses. We will not retain your friends’ email information. For more information, check our privacy policy

The holidays just aren’t the same without cookies. It’s always fun taking traditional recipes and giving them a twist. With these tasty cookies, you can do just that.

Ingredients:

2 cups flour
1 tsp. baking soda
1/4 tsp. salt
4 squares BAKER'S Unsweetened Chocolate
1/2 cup (1 stick) butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1-1/4 cups sugar, divided
1 egg
1 tsp. vanilla
1/3 cup red raspberry jam

Directions:

1.

HEAT oven to 375°F.
2.

MIX flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable 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 min.
3.

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

BAKE 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; transfer to wire racks. Cool completely.