1 pkg. (250 g) Brick Cream Cheese, softened
3/4 cup butter, softened
1 cup sugar
2 tsp. vanilla
2-1/4 cups flour
1/2 tsp. baking soda
1 cup finely chopped pecans
1-1/4 cups Strawberry Jam
HEAT oven to 350º F. Beat cream cheese, butter, sugar and vanilla with electric mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min.
SHAPE dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centres.
BAKE 10 min. Fill each cookie with about 1 tsp. jam. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.