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Chocolate-raspberry thumbprints Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
4 squares Baker's Unsweetend Chocolate
1/2 cup (1 stick butter
1 pkg (8oz) Cream Cheese softened
1 1/4 cups sugar, divided
1 egg
1 tsp. vanilla
1/3 cup red raspberry jam
Directions:
Directions:
HEAT oven to 375º. 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. Regrigerate 15 min.
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 1/4 tsp. jam.
BAKE 8 to 10 min or until lighly browned. Cool 1 min. on baking sheet. transfer to wire racks. Cool completely
Number Of Servings:
Number Of Servings:
4-1/2 doz.
Preparation Time:
Preparation Time:
20 min. plus refrigerating
Personal Notes:
Personal Notes:
These are real yummy. I used Nestle Toll House Cocoa Unsweetened Chocolate, just follow Chocholate Conversion of 3 level Tbls. + 1 Tbls, shortening or oil = 1 square (1 ounce) Unsweetened Baking Chocolate.

 

 

 

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