Thumbprint Cookies

• 2 cups unsalted butter
• 1 cup dark brown sugar
• 4 each eggs, separated
• 2 tsp. vanilla
• 1 qt. all-purpose flour
• 1 tsp. salt
• 3 cups pecans, chopped
• 1/2 cup PHILADELPHIA Original Cream Cheese Spread, Soft
• 1/3 cup raspberry preserves

1. Mix butter, sugar, egg yolks and vanilla with electric mixer fitted with paddle attachment until well blended.
2. Sift flour and salt together; stir into butter mixture.
3. Cover and refrigerate until firm.
4. Portion dough into 1-1/2-inch balls using #40 scoop.
5. Beat egg whites until foamy.
6. Dip each ball into egg whites, then roll in nuts.
7. Place on parchment paper-lined sheet pans.
8. Bake in 350 degrees F standard oven 6 min.
9. Remove from oven.
10. Immediately press thumb gently into top of each cookie.
11. Return to oven.
12. Bake 8 min.
13. Cool.
14. Place cream cheese in pastry bag fitted with a small plain tip.
15. Just before serving, fill indentation with 1/2 tsp.
16. cream cheese and 1/4 tsp.
17. preserves.

unsalted butter, brown sugar, eggs, vanilla, allpurpose flour, salt, pecans, philadelphia original cream cheese, raspberry preserves

Taken from www.kraftrecipes.com/recipes/thumbprint-cookies-164918.aspx (may not work)