With the Holidays almost upon us, J.J. Devine is prompting us for our favorite holiday cookie recipe? If you have a good one, be sure to leave it in comments. If you didn’t hop over from C.L. Marcolini’s blog, hop back. But first…

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I had a tough time choosing between Big Soft Ginger cookies and Chocolate-Raspberry thumbprints. In the end, my sweet husband made the decision. Chocolate always wins with him. Plus, he loves raspberries.

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Chocolate-Raspberry Thumprints

You need:

2 cups flour

1 tsp. baking soda

1/4 tsp. salt

4 squares unsweetened Baker’s chocolate

1/2 cup (1 stick) butter

1 pkg (8oz) cream cheese at room temperature

1 1/4 cups sugar, divided

1 egg

1 tsp. vanilla

1/3 cup red raspberry jam

Preheat the oven to 375 F.

Mix flour, baking soda and salt in a bowl and set aside. Microwave (or heat) chocolate and butter for 2 min; stir until chocolate is completely melted. (I usually do this 30 seconds at a time)  Whisk in the cream chees. Add 1 cup of sugar, egg and vanilla. Mix well. Stir in flour mixture and refrigerate 15 minutes.

Roll dough into 1 inch balls and roll though remaining sugar to coat. Place 2 inches apart on a baking sheet. Press your thumb into the center of each dough ball and fill the indentation with about 1/4 tsp of raspberry jam.

Bake 8 to 10 minutes until lightly browned. Cool 1 minute on the baking sheet then transfer to cooling rack to cool completely.

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These are delish! I hope you enjoy them.

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