Boysenberry Pecan Thumbprints Recipe

• 2 c. All-purpose flour
• 1 c. Pecan pcs, finely Minced, divided
• 1/2 tsp Grnd cinnamon
• 1/4 tsp Grnd allspice
• 1/8 tsp Salt
• 1 c. Butter, softened
• 1/2 c. Packed lt. brown sugar
• 2 tsp Vanilla extract
• 1/3 c. Seedless Boysenberry jam

1. PREHEAT oven to 350 F. Combine flour, 1/2 c. pecans, cinnamon, allspice and salt in medium bowl.
2. BEAT butter in large bowl with electric mixer at medium speed till smooth.
3. Gradually beat in sugar; increase speed to high and beat till light and fluffy.
4. Beat in vanilla till blended.
5. Beat in flour mix at low speed just till blended.
6. FORM dough into 1-inch balls; flatten slightly and place on ungreased cookie sheets.
7. Press down with thumb in center of each ball to create indentation.
8. Healthy pinch together any cracks in dough.
9. FILL each indentation with scant 1/2 tsp.
10. jam.
11. Sprinkle filled cookies with remaining 1/2 c. pecans.
12. BAKE 14 min or possibly till just set.
13. Let cookies stand on cookie sheets 5 min; transfer to wire racks to cold completely.
14. Store in airtight container at room temperature.
15. Cookies are best day after baking.
16. Makes 36 cookies

allpurpose, cinnamon, allspice, salt, butter, brown sugar, vanilla, boysenberry jam

Taken from cookeatshare.com/recipes/boysenberry-pecan-thumbprints-90095 (may not work)