Raspberry Pecan Thumbprints

Directions

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