Raspberry Thumbprint Cookies

1 (8 oz.) package 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 (optional)
1-1/4 cups raspberry jam

1. Heat oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans (optional); mix well. Refrigerate 30 minutes.
2. Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.
3. Bake 10 minutes. Fill each cookie with about 1 tsp. preserves. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely. (Makes 5 dozen.)