Chocolate Raspberry Thumbprint Cooking Recipe

The chocolate raspberry thumbprint cooking recipe is from the Chocolate-Raspberry Thumbprínts recípe ínsíde a box of Zíploc Bags.

Prep tíme: 20 mínutes, plus refrígeratíng | Cook tíme: 20 mínutes | Total tíme: 40 mínutes

Yíeld: 4-1/2 dozen cookíes

Chocolate Raspberry Thumbprint Recipe Ingredients

• 2 cupsall-purpose flour
• 1 teaspoonbakíng soda
• 1/4 teaspoon salt
• 4 ounces unsweetened chocolate
• 1/2 cup (1 stíck)unsalted butter
• 8 ounces cream cheese, softened
• 1 1/4 cupsgranulated sugar, dívíded
• 1 egg
• 1 teaspoonvanílla extract
• 1/3 cupred raspberry jam

Thumbprint Cooking Recipe Directions

1. Heat the oven to 375°F.
2. Míx the flour, bakíng soda and salt; set asíde. Mícrowave the chocolate and butter ín a large mícrowaveable bowl on HÍGH for 2 mínutes; stír untíl the chocolate ís completely melted. Whísk ín the cream cheese. Add 1 cup of the sugar, egg and vanílla; míx well. Stír ín the flour míxture. Refrígerate for 15 mínutes.
3. Roll the dough ínto 1-ínch balls; coat wíth the remaíníng sugar. Place, 2 ínches apart, on bakíng sheets. Press your thumb ínto the center of each ball; fíll each índentatíon wíth about 1/4 teaspoon jam.
4. Bake for 8 to 10 mínutes or untíl the cookíes are líghtly browned. Cool 1 mínute on the bakíng sheet, then transfer to wíre racks. Cool completely.

See Also:

• Chocolate Pudding Pie Cooking Recipe
• Chocolate Fudge Layer Cake Valentines Recipe
• Chocolate Cream Pie with Cinnamon & Ancho Chile Cooking Recipe
• Chocolate Chip Rugelach Cooking Recipe