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2-1/4 cups flour
1-1/2 tsp. baking soda
1/2 cup (1 stick) margarine or butter, softened
1 cup sugar
2 tsp. vanilla
1/2 cup PLANTERS Chopped Pecans
7 Tbsp. raspberry preserves
MIX flour and baking soda in medium bowl; set aside. Beat margarine, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg; beat 1 minute. Gradually add flour mixture, stirring until well blended. Stir in pecans; cover. Refrigerate 1 hour.
PREHEAT oven to 375°F. Shape dough into 42 (1-inch) balls; place, 2 inches apart, on lightly greased baking sheets. Make small indentation in each ball with thumb. Spoon 1/2 tsp. of the preserves into each indentation.
BAKE 8 to 10 minutes or until lightly browned. Cool on wire racks. Drizzle with Quick Glaze. Store in airtight container at room temperature
1 cup powdered sugar
5 to 6 tsp. water
MIX ingredients until well blended (After I mixed this, I put it in a sandwich bag and made a small cut in the end and put it on the cookies that way.