1 pkg (250g) Philadelphia Brick cream cheese softened
3/4 C Butter softened
1C Sugar
2tsp Vanilla
2-1/4C Flour
1/2tsp Baking Soda
1C finely chopped pecans
1-1/4C Strawberry Jam
Heat oven to 350. Beat cream cheese, butter, sugar and vanilla with electric mixer until blended. Add flour, baking soda and pecans, mix well. Refrigerate 30min
SHAPE dough into 1-inch balls, place, 2 inches apart on baking sheets, indent centres.
BAKE 10 min. Fill each cookie with about 1tsp jam bake 8-10 min or until golden brown. Cool on baking sheets 2min, then remove to wire racks to completly cool.
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