Chocolate-Raspberry Thumbprint Cookies
This is an easy Kraft recipe cookie. If you do not want raspberry
jam for the filling, use another flavour or try a whole almond or
2 cups flour
1 tsp baking soda
1/4 tsp salt
4 squares Baker's unsweetened chocolate, chopped
1/2 cup butter
1 pkg (250 gr/ /8oz) brick cream cheese, softened
1 - 1/4 cups granulated sugar, divided
1 tsp vanilla
1/3 cup raspberry jam
Mix flour, baking soda and salt in one bowl.
Melt chocolate and butter together. Whisk in cream cheese.
Add one cup sugar, egg and vanilla. Mix well.
Stir in flour mixture to form dough. Refrigerate 15 minutes.
Roll dough into 1" balls. Coat with remaining sugar.
Place on prepared cookie sheets and press thumb into centre
of each ball. Fill each indentation with about 1/4 tsp jam.
Bake at 375F for 8 to 10 minutes. Cool on baking sheet for
one minute then transfer cookies onto cooling racks.