COMBINE softened cream cheese, softened butter, sugar and vanilla in mixer on medium speed until smooth.
ADD flour and soda mixing thoroughly.
MIX in 1/2 cup finely chopped pecans into dough and chill for 30 minutes.
PREHEAT oven to 350 degrees and set out an ungreased cookie sheet.
FORM dough into 1-inch balls and place them on the cookie sheet.
PRESS down with thumb on the center of each ball making an indention. Place 1/2 teaspoon of raspberry preserves in each indention.
BAKE 10 minutes until golden brown.
MAKES about 5 dozen cookies.