Raspberry Pecan Thumbprints

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 cups all-purpose flour
• 1 cup pecan pieces, finely chopped and divided
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon salt
• 1 cup butter, softened
• 1/2 cup light brown sugar, packed
• 2 teaspoons vanilla
• 1/3 cup seedless raspberry jam

Recipe

• 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 flatten slightly and place on ungreased cookie sheets.
• 10 press down with thumb in center of each ball to form a indentation.
• 11 pinch together any cracks in dough.
• 12 fill each indentation with generous 1/4 tsp of jam. sprinkle filled cookies with remaining 1/2 cup of pecans.
• 13 bake 14 minutes or until just set.
• 14 let cookies stand on sheets for 5 minutes and transfer to wire racks to cool completely.
• 15 cookies are best the day after baking.