Shortbread Thumbprint Cookies


1 pkg. (250g) cream cheese, softened
3/4 C. butter, softened
1 C. sugar
2 tsp. vanilla
2-1/4 C. flour
1/2 tsp. baking soda
1 C. finely chopped pecans, or coconut
1-1/4 C. jam ( your favored jam) I used raspberry

Heat oven to 350F. 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 on baking sheet. Indent centers. Bake 10 min. Fill each cookie with about 1 tsp.jam. Bake 8-10 more min. or until golden brown.
Cool on baking sheet a couple of minutes. Remove to wire racks, cool completely.


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