Raspberry Pecan Thumbprints

• 2 cups all-purpose flour
• 1 cup pecan pieces, finely chopped and divided
• 12 teaspoon ground cinnamon
• 14 teaspoon ground allspice
• 18 teaspoon salt
• 1 cup butter, softened
• 12 cup light brown sugar, packed
• 2 teaspoons vanilla
• 13 cup seedless raspberry jam

1. Preheat oven to 350 degrees F.
2. Combine first 5 ingredients in a medium bowl.
3. Beat butter in a large bowl until smooth.
4. Gradually beat in brown sugar and beat until light and fluffy.
5. Beat in vanilla until blended.
6. Beat in flour mixture until just blended.
7. Form dough into 1 inch balls.
8. (At this point, I dip the top of the cookies into the chopped pecans because it is hard to get them to stick when you just sprinkle them on.
9. ).
10. Flatten slightly and place on ungreased cookie sheets.
11. Press down with thumb in center of each ball to form a indentation.
12. Pinch together any cracks in dough.
13. Fill each indentation with generous 1/4 tsp of jam.
14. Sprinkle filled cookies with remaining 1/2 cup of pecans.
15. Bake 14 minutes or until just set.
16. Let cookies stand on sheets for 5 minutes and transfer to wire racks to cool completely.
17. Cookies are best the day after baking.

flour, pecan, ground cinnamon, ground allspice, salt, butter, light brown sugar, vanilla, seedless raspberry jam

Taken from www.food.com/recipe/raspberry-pecan-thumbprints-122136 (may not work)