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prep time 20 min
total time 45 min
makes 4-1/2 doz. or 27 servings, 2 cookies (38 g)…
what you need
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
4 squares Baker’s Unsweetened Chocolate, coarsely chopped
1/2 cup butter
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1-1/4 cups sugar, divided
1 tsp. vanilla
1/3 cup Kraft Pure Red Raspberry Jam
HEAT oven to 375°F.
MIX flour, baking soda and salt. Microwave chopped chocolate and butter in large microwaveable bowl on MEDIUM 2 min.; stir until chocolate is completely melted. Whisk in cream cheese. Add 1 cup sugar, egg and vanilla; mix 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 centre of each ball; fill each indentation with about 1/4 tsp. jam.
BAKE 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheet; transfer to wire racks. Cool completely.
Kraft kitchens tips
Prepare using your favourite flavour Kraft Pure Jam.