CHOCOLATE STRAWBERRY THUMBPRINTS

Steps:

• 1. Sift together flour, cocoa, and salt into a bowl. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.
• 2. Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refridgerate, covered, 1 hour.
• 3. Preheat oven to 350F. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press cent of each ball with your thumb. Bake 10 minutes. Press centers again with the end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more.Cool on wire racks
• 4. Stir cream cheese and confectioners sugar in a bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into centers of cookies; top with berries, dividing evenly.