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