Chocolate-Raspberry Thumbprints

Directions

1. 1
   Heat oven to 375F.
2. 2
   Mix flour, baking soda and salt.
3. 3
   Microwave chopped chocolate and butter in large microwaveable bowl on MEDIUM 2 min.
4. 4
   ; stir until chocolate is completely melted.
5. 5
   Whisk in cream cheese.
6. 6
   Add 1 cup sugar, egg and vanilla; mix well.
7. 7
   Stir in flour mixture.
8. 8
   Refrigerate 15 min.
9. 9
   Roll dough into 1-inch balls; coat with remaining sugar.
10. 10
    Place, 2 inches apart, on baking sheets.
11. 11
    Press your thumb into centre of each ball; fill each indentation with about 1/4 tsp.
12. 12
    jam.
13. 13
    Bake 8 to 10 min.
14. 14
    or until lightly browned.
15. 15
    Cool 1 min.
16. 16
    on baking sheet; transfer to wire racks.
17. 17
    Cool completely.