Chocolate-Raspberry Thumbprints

(42)

rate it now!

you may also enjoy

Chocolate Cookie Bark

Graham Break-Aways

Deliciously Simple: Buckeye Bars

video by: kraft

Here's an idea you can put your own thumbprint on. Make these with your kids for a super-easy, delectably chocolaty gift idea.

time

prep:

20 min

total:

45 min

servings

total:

27 servings, 2 cookies each

add your photo

add to shopping list

add to recipe box

send/share

What You Need

cups flour

tsp. baking soda

1/4

tsp. salt

pkg. (4 oz.) BAKER'S Unsweetened Chocolate

1/2

cup butter

pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened

1-1/4

cups sugar, divided

egg

tsp. vanilla

1/3

cup red raspberry jam

Make It

MIX flour, baking soda and salt. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Add cream cheese; stir until completely melted. Stir in 1 cup sugar, egg and vanilla. Add flour mixture; mix well. Refrigerate 15 min.

HEAT oven to 375°F. Roll dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.

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

Kraft Kitchens Tips

Size-Wise

Dessert can be a part of a balanced diet, but remember to keep tabs on portions.

Rate recipes, or edit your previous ratings and more. Sign In

LindaPifferini

posted:12/26/2009

We loved them, can't wait to make them again. Christmas 2009

vicki12210932

posted:12/23/2009

Christmas 2009 Chocolate didn't stay together and jelly was runny.

a cook

posted:12/22/2009

I added more sugar to the recipe as suggested however it was a little sweet for me this way. I may cut back to the original recipe next time. The cookie was exactly what I expected.

a cook

posted:12/21/2009

a big dissapointment. they turned out auful. they were wasted and nobody ate them. will not make again.

DSMusicBox

posted:12/20/2009

I read the comments before making this recipe, and altered slightly. I used 2 bars of semi sweet bakers chocolate, and 2 unsweetened. This gave it just enough sweetness and chocolate flavor for me. I also used a 1/3 teaspoon to make the indents, and then used that to fill the cookies with the jam so it was in the same shape. I had no problems with the jam running over.

grr8scot

posted:12/20/2009

I was also a little concerned about making these after reading the reviews, but they looked so good, I wanted to try them. I used 2 squares semi sweet chocolate and 2 unsweetened, maybe just a little extra sugar. They turned out perfectly, tasted great and everyone loved them. I will be making again this week.

leahmichelle02

posted:12/20/2009

I made a few extra additions and these cookies turned out great! To the dough I added 1/2 cup of light brown sugar, 1/2 tsp of salt ( to bring out the chocolate flavor), and 2 tbs cocoa. Also, instead of pressing the cookies with my thumb I used the back of my round 1/4 tsp measuring spoon. I will definitely make these again, but I think I'll use seedless raspberry jam next time.

plapple

posted:12/18/2009

I added a little more sugar, maybe 1/4 cup, and they were PERFECT! Also, I didn't have any raspberry jam in the house (or any jam, for that matter) so I quartered maraschino cherries and used them instead. It was REALLY good!

a cook

posted:12/17/2009

I needed to make some holiday cookies for my husband's company's Christmas party yesterday, and this recipe just caught my eyes. The cookies look so pretty! I read some comments and I was concerned. I made a few changes and that made things a whole lot better. I added a pack of cook-and-serve chocolate fudge pudding powder mix. I substituted half of the sugar with brown sugar, and I put only 1/8 tsp jam on top, so it wouldn't be running. While cooling, spread out the jam a little bit. The only thing is: it doesn't look as ruby-ish as the picture? What is your secret?

alics96

posted:12/16/2009

I should've read the reviews before making these cookies. I think this recipe are for those that like the dark bitter chocolate. I would definitely use the semi-sweet chocolate or maybe use half unsweetened/semi-sweet. I don't know if I would make these again.