1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
3/4 cup butter
1 cup sugar
2 teaspoons vanilla
2 1/4 cups flour
1/2 teaspoon baking soda
1 cup finely chopped PLANTERS Pecans
1 1/4 cups raspberry preserves

Beat cream cheese and butter in large bowl with electric mixer on medium speed 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. Refrigerate 30 min.
Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place, 2 inches apart, on ungreased baking sheets. Indent centers. Bake 10 min.
Fill each cookie with about 1 tsp. preserves. Continue baking 8 to 10 min. or until golden brown. Cool completely on wire racks.
Yield: 30 servings

Source: http://food.yahoo.com