Chocolate-Raspberry Thumbprints

• 2 cups flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate
• 1/3 cup soft margarine
• 1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
• 1 egg
• 1 tsp. vanilla
• 1/4 cup sugar
• 1/3 cup sugar-free red raspberry preserves

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)