Preheat oven to 325º
Beat cream cheese, butter and sugar with an electric mixer on med speed until well blended. Add flour, baking soda, chopped pecans, and vanilla, mix well.
Refrigerate 30 minutes.
Shape dough into 1” balls. Place on ungreased cookie sheet. Indent centers. Fill each indent with 1 tsp preserves of choice. Bake 14-16 min or until light brown. Cool on wire racks