Chocolate Raspberry Thumbprints

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

1. HEAT oven to 375 degrees F.

2. 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.

3. 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.

4. BAKE 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; remove to wire racks. Cool completely.

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