Raspberry Pecan Thumbprints

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.

No additional tips available.