Saturday, January 9, 2010

Chocolate Raspberry Thumbprint Cookies

2 1/4 C. flour
1 tsp. baking soda
4 squares unsweetened baking chocolate
1/2 C. margarine or butter
8 oz. cream cheese, light - softened
1 1/4 C. sugar, divided
1 egg
1 1/2 tsp. vanilla
1/3 C. raspberry preserves

Heat oven to 375.

Mix flour, baking soda - set aside. Microwave chocolate and butter in large microwavable bowl on high for 2 minutes, stur until chocolate has melted completely. Whisk in cream cheese. Add 1 C. sugar, egg, and vanilla, mix well. Stir in flour mixture. Refrigerate 15-30 minutes.

Roll dough into balls, toss with remaining sugar to coat well. Place 2 inches apart on baking sheet (ungreased). Make a small indentation in the center of each cookie and fill each with 1/4 tsp. preserves.

Bake 8-10 minutes. Cool 1 minute on baking sheet, transfer to wire rack to cool completely.

Yields = 36-48 cookies

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