Chocolate-Raspberry Thumbprints

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

flour, baking soda, salt, s bittersweet chocolate, margarine, philadelphia fat free, egg, vanilla, sugar, sugar

Taken from www.kraftrecipes.com/recipes/chocolate-raspberry-thumbprints-121463.aspx (may not work)

Another recipe

Switch theme