Raspberry Filled Chocolate Thumbprint Cookies

Raspberry filled Chocolate Thumbprint Cookie Recipe

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 4 ounces (4 squares) unsweetened chocolate
• 1/2 cup (1 stick) butter
• 1 (8-ounce) package cream cheese, at room temperature
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla
• 1/4 cup sugar for rolling balls in
• 1/3 cup raspberry jam or preserves for filling

1. In a medium bowl stir together the flour, baking soda, and salt until well combined and then set aside.
2. In a large microwave safe bowl place the chocolate and butter. Microwave on high for 1 to 2 minutes. Stir until mixture is melted and smooth.
3. Whisk in the cream cheese until well blended.
4. Add 1 cup of sugar, egg, and vanilla and mix well.
5. Stir in the flour mixture just until blended.
6. Refrigerate at least 15 minutes until the dough is chilled enough to easily be shaped into balls.
7. When you are ready to bake, position an oven rack in the center of the oven and preheat the oven to 375F degrees. Line 2 or 3 baking sheets with parchment paper. Alternatively, bake on ungreased cookie sheets.
8. Shape portions of dough into 1-inch balls and roll them in remaining 1/4 cup sugar.
9. Place balls on baking sheets at least 2 inches apart.
10. Press your thumb or index finger into the center of each cookie to make an indentation that is deep enough to hold the jam. The back of a round 1/4-teaspoon measuring spoon can be used to make the indentation if you prefer.
11. Fill each indentation with about 1/4 teaspoon of raspberry jam.
12. Bake one cookie sheet at a time in the center of the oven until set, about 8 to 10 minutes.
13. Remove from the oven and cool cookies on the sheet for 1 to 2 minutes then transfer the cookies to wire racks to cool completely.

This recipe makes about 4 1/2 dozen Chocolate Thumbprint Cookies