When I saw this recipe in my pack of Recipes for Joy, I knew without question that it was a must try. Deliciously chocolatey, with cream cheese and raspberry jam, these cookies are really yummy. I think I'd like to try them drizzled with chocolate to take them over the top. After I baked them, I noticed they seemed a little lighter than in the picture so I looked the recipe over once more and my mouth fell open-they were supposed to have UNsweetened chocolate, and I had used SEMI-sweet. Oops. I'm sure with the unsweetened they are even better. Yummy!
Remember, go to Kraft Recipes for Joy to send your friends an e-card packed with recipes, and Kraft will donate $2 to Food Banks Canada. You have until December 31st 2010!
Re-printed with permission from Kraft
What you need:
2 cups flour
1 tsp baking soda
1/4 tsp salt
4 squares Baker's unsweetened Chocolate
1/2 cup butter
1 package (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 bowl on medium 2 min; stir until chocolate is completely melted. Whisk in cream cheese. Add 1 cup sugar, egg and vanilla; mi 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 center of each ball; fill each indentation with abut 1/4 tsp jam.
Bake 8-10 min, or until lightly browned. Cool 1 min on baking sheet; transfer to wire racks. Cool completely.
Makes about 4 1/2 dozen cookies
