Chocolate-Raspberry Thumbprints

• 2 cups flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
• 1/2 cup butter
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
• 1-1/4 cups sugar, divided
• 1 egg
• 1 tsp. vanilla
• 1/3 cup red raspberry jam

1. Mix flour, baking soda and salt.
2. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.
3. ; stir until chocolate is completely melted.
4. Add cream cheese; stir until completely melted.
5. Stir in 1 cup sugar, egg and vanilla.
6. Add flour mixture; mix well.
7. Refrigerate 15 min.
8. Heat oven to 375F.
9. Roll dough into 1-inch balls; coat with remaining sugar.
10. Place, 2 inches apart, on baking sheets.
11. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp.
12. jam.
13. Bake 8 to 10 min.
14. or until lightly browned.
15. Cool 1 min.
16. on baking sheets; transfer to wire racks.
17. Cool completely.

flour, baking soda, salt, s, butter, philadelphia cream cheese, sugar, egg, vanilla, red raspberry

Taken from www.kraftrecipes.com/recipes/chocolate-raspberry-thumbprints-114049.aspx (may not work)