Thumbprint Cookies

• 2-1/4 cups flour
• 1/2 tsp. baking soda
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3/4 cup butter, softened
• 1 cup sugar
• 2 tsp. vanilla
• 1 cup finely chopped PLANTERS Pecans
• 1-1/4 cups raspberry preserves

1. Mix flour and baking soda until blended.
2. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended.
3. Gradually beat in flour mixture.
4. Add nuts; mix well.
5. Refrigerate 30 min.
6. Heat oven to 350F.
7. Shape dough into 1-inch balls; place, 2 inches apart, on baking sheets.
8. Use thumb to press indentation in center of each.
9. Bake 10 min.
10. Spoon about 1 tsp.
11. preserves onto center of each cookie; bake 8 to 10 min.
12. or until edges are lightly browned.
13. Cool 2 min.
14. on baking sheet; remove to wire racks.
15. Cool completely.

flour, baking soda, philadelphia cream cheese, butter, sugar, vanilla, pecans, raspberry preserves

Taken from www.kraftrecipes.com/recipes/thumbprint-cookies-69178.aspx (may not work)