Ingredients
1 pkg (8 oz) cream cheese, softened
3/4 cups (1 1/2 sticks) butter, softened
1 cup sugar
2 tsp vanilla
2 1/4 cup flour
1/2 tsp baking soda
1 cup finely chopped pecans
1 1/4 cups raspberry or blackberry preserves
Beat cream cheese and butter together in a large bowl until well blended. Add sugar; beat until light and fluffy. Blend in vanilla. Gradually add flour, beating until well blended after each addition. Add baking soda; mix well. Add pecans; mix just until blended. Cover and refrigerate for 30 minutes.
Preheat oven to 350˚. Shape dough into 1 inch balls. Place 2 inches apart on ungreased baking sheet. Indent centers with thumb. Bake 10 minutes.
Fill each cookie with about 1 tsp preserves. Continue baking 8 to 10 minutes or until golden brown. Cool completely on wire racks.
