Sweetheart Thumbprints

• 2-1/4 cups flour
• 1-1/2 tsp. baking soda
• 1/2 cup (1 stick) margarine or butter, softened
• 1 cup sugar
• 2 tsp. vanilla
• 1 egg
• 1/2 cup chopped PLANTERS Pecans
• 7 Tbsp. raspberry preserves

1. Mix flour and baking soda in medium bowl; set aside.
2. Beat margarine, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
3. Add egg; beat 1 minute.
4. Gradually add flour mixture, beating until well blended.
5. Stir in pecans; cover.
6. Refrigerate 1 hour.
7. Shape dough into 42 (1-inch) balls; place, 2 inches apart, on lightly greased baking sheets.
8. Make small indentation in each ball with your thumb.
9. Bake at 375F for 8 to 10 minutes or until lightly browned.
10. Spoon 1/2 tsp.
11. preserves into each indentation.
12. Cool on wire racks.
13. Drizzle with Powdered Sugar Glaze (see Tip below).
14. Store in airtight container at room temperature.

flour, baking soda, margarine, sugar, vanilla, egg, pecans, raspberry preserves

Taken from www.kraftrecipes.com/recipes/sweetheart-thumbprints-63251.aspx (may not work)