Thumbprint Cookies

Ingredients

• 0.5 tsp baking soda 
• 0.8 cup butter softened (1-)
• 8 oz philadelphia cream cheese softened
• 2.3 cups flour 
• 1 cup planters pecans chopped
• 1.3 cups raspberry preserves 
• 1 cup sugar 
• 2 tsp vanilla 

Equipment

• baking sheet
• oven
• blender

Directions

1. Heat oven to 350F. Beat cream cheese, butter, sugar and vanilla with mixer until blended.
2. Add flour, baking soda and pecans; mix well. Refrigerate 30 min.
3. Shape dough into 1-inch balls.
4. Place, 2 inches apart, on baking sheets. Indent centers.
5. Bake 10 min. Fill each cookie with about 1 tsp. preserves.
6. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min.
7. Remove to wire racks; cool completely.