Ingredients

The following ingredients have 5 Servings
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 3/4 cup (1-1/2 sticks) butter, softened
  • 1 cup sugar
  • 2 tsp. vanilla
  • 2-1/4 cups flour
  • 1/2 tsp. baking soda
  • 1 cup chopped pecans
  • 1-1/4 cups raspberry preserves

Instruction

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