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Chocolate-Raspberry Thumbprints

Chocolate-Raspberry Thumbprints recipe
photo by:kraft
time
prep:
20 min
total:
30 min
servings
total:
About 4 doz. or 23 servings, 2 cookies each
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What You Need

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

Make It

HEAT oven to 375°F.

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.

Kraft Kitchens Tips

Substitute
Roll balls of cookie dough in coarse sanding sugar instead of the granulated sugar.
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