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Chocolate-Raspberry Thumbprints

Chocolate-Raspberry Thumbprints
 
Prep Time:
20 min
Total Time:
45 min
Makes:
4-1/2 doz. or 27 servings, 2 cookies (38 g)...

What You Need!

2 cups flour
1 tsp.  baking soda
1/4 tsp. salt
4 squares  BAKER'S Unsweetened Chocolate, coarsely chopped
1/2 cup butter
1 pkg.  (250 g) PHILADELPHIA Brick Cream Cheese, softened
1-1/4 cups sugar, divided
1   egg
1 tsp. vanilla
1/3 cup  KRAFT Pure Red Raspberry Jam

Make It!

HEAT oven to 375°F.

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

ROLL dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into centre 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 sheet; transfer to wire racks. Cool completely.

Kraft Kitchens Tips

Substitute
Prepare using your favourite flavour Kraft Pure Jam.
K:4234v5ec:114521
Average Rating  (1)
Rated  by JessicaOke on 11/6/2009

See All Ratings & Comments See All Ratings and Comments
Nutritional Information
Serving Size = 2 cookies (38 g)

Nutritional Information

Calories
 160
Total fat
 9 g
Saturated fat
 5 g
Cholesterol
 25 mg
Sodium
 135 mg
Carbohydrate
 21 g
Dietary fibre
 1 g
Sugars
 12 g
Protein
 2 g
Vitamin A
 6 %DV
Vitamin C
 0 %DV
Calcium
 2 %DV
Iron
 8 %DV
RecipeDetail