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Chocolate raspberry thumbprints
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| 2 cups | flour |
| 1 tsp. | baking soda |
| 1/4 tsp. | salt |
| 4 squares | BAKER'S Unsweetened Chocolate |
| 1/2 cup (1 stick) | butter |
| 1 pkg. (8 oz.) | PHILADELPHIA Cream Cheese, cubed, softened |
| 1-1/4 cups | sugar, divided |
| 1 | egg |
| 1 tsp. | vanilla |
| 1/3 cup | red raspberry jam |
MIX flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 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 center 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 sheets; transfer to wire racks. Cool completely.
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