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1-1/4 cups flour

1/4 tsp. baking soda

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

6 Tbsp. butter, softened

1/2 cup sugar

1 tsp. vanilla

1 cup dried cranberries, finely chopped

1/2 cup apricot preserves, divided

1/4 cup finely chopped pecans, divided

Combine flour & baking soda. Beat cream cheese, butter, sugar & vanilla in large bowl with mixer until blended. Gradually beat in flour mixture. Refrigerate 30 min.

Meanwhile, place cranberries in small bowl; add enough boiling water to cover. Let stand 10 min. or until cranberries are softened; drain.

Divide dough in half. Place 1 half between 2 lightly floured sheets of waxed paper; roll into 9-inch square. Repeat with remaining dough to make second square.

Remove top sheet of waxed paper from 1 dough square. Spread half the preserves over dough to within 1/2 inch of edges. Top evenly with half each of the cranberries and nuts. Roll up, starting at one side of dough and using bottom sheet of waxed paper to help roll dough up. Wrap in plastic wrap. Repeat with remaining ingredients. Freeze logs 2 hours.

Heat oven to 350°F. Unwrap logs. Cut each log into 18 slices. Place, 2 inches apart, on parchment-covered baking sheets.

Bake 12 to 14 min. or until edges are golden brown. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.