(by Shirley McNevich)
1 - 8oz. package Philly cream cheese, softened
1 1/2 sticks butter, softened
1 cup white sugar
2 tsp. vanilla
2 1/4 cups flour
1/2 tsp. baking soda
1 cup finely chopped pecans
1 1/4 cups raspberry preserves (you can substitute other flavors of preserves)
In a mixer, beat cream cheese and butter on medium speed until well blended. Add sugar and beat until light and fluffy. Blend in vanilla. Gradually add flour, beating until well blended after each addition. Add baking soda and mix well. Add pecans and mix just until blended. Cover and refrigerate 30 minutes. Preheat oven to 350 degrees. Shape dough into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Indent centers with your thumb to make a well to hold the preserves later. Bake at 350 degrees for 10 minutes, then remove from oven and fill each cookie with about 1 tsp. preserves. Continue baking 8 to 10 min. or until golden brown. Cool completely.
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