Every Christmas holiday we like to make cookies, and Monique picked these Chocolate-Raspberry Thumbprint Cookies out from the Kraft Philadelphia Holiday Cookbook, as found on pages 40-41. In the cookbook it lists the chocolate as 4 squares Baker’s unsweetened chocolate, but did not list the weight or volume, so I went with the whole block of chocolate from the package, which was 4 ounces. I found an updated recipe on the Kraft Heinz “My Food and Family” recipe website, and it confirmed my suspicions that the chocolate amount was correct, the online recipe lists “1 pkg. (4 oz.) BAKER’S Unsweetened Chocolate”. They have also updated the recipe from 1/4 cup raspberry jam to 1/3 cup.
The procedure and baking is quite straightforward and easy to prepare, you can have cookies ready to eat in under an hour. In a large bowl combine the flour, salt, and baking soda. In a separate large microwave safe bowl, melt the butter and unsweetened chocolate until you can blend the chocolate into the butter. Then whip in 1 package (8oz) softened cream cheese. To this you add 1 cup sugar, 1 egg, and 1 teaspoon vanilla extract. Combine the wet ingredients with the dry, forming a solid dough ball. Place the dough in the fridge to chill for 15 minutes.
Portion out 1-inch balls (I used a 1/2 tablespoon measure and weighted it on my electronic scale, they were 0.6 ounces each). I weighted out the dough balls and rolled them in granulated sugar, then positioned them on the ungreased sheet pans 2- inches apart. Then pressed my thumb in each dough ball forming a slight indentation, then filled each with about 1/4 teaspoon of raspberry jam. Baked in the oven for 10 minutes, then cooled 1 minute on the sheet pan, and transferred to a wire rack to cool completely. My portions yielded just under 5 dozen cookies, the recipe says you should have around 4 1/2 dozen.
Bon appetite!
