Raspberry Pecan Thumbprints

These are wonderful!! they are from the great american cookie cookbook.

Preheat oven to 350 degrees f.

Combine first 5 ingredients in a medium bowl.

Beat butter in a large bowl until smooth.

Gradually beat in brown sugar and beat until light and fluffy.

Beat in vanilla until blended.

Beat in flour mixture until just blended.

Form dough into 1 inch balls.

Flatten slightly and place on ungreased cookie sheets.

Press down with thumb in center of each ball to form a indentation.

Pinch together any cracks in dough.

Fill each indentation with generous 1 / 4 tsp of jam.

Sprinkle filled cookies with remaining 1 / 2 cup of pecans.

Bake 14 minutes or until just set.

Let cookies stand on sheets for 5 minutes and transfer to wire racks to cool completely.

Cookies are best the day after baking.

all-purpose flour, pecan pieces, ground cinnamon, ground allspice, salt, butter, light brown sugar, vanilla, seedless raspberry jam