RASPBERRY PECAN THUMBPRINTS

      Title: RASPBERRY PECAN THUMBPRINTS
  Categories: Dessert, Cookies, Nuts, Posted-mm
       Yield: 36 Servings
  
       2 c  All-purpose flour
       1 c  Pecan pieces, finely
            Chopped, divided
     1/2 ts Ground cinnamon
     1/4 ts Ground allspice
     1/8 ts Salt
       1 c  Butter, softened
     1/2 c  Packed lt. brown sugar
       2 ts Vanilla extract
     1/3 c  Seedless raspberry jam
  
   PREHEAT oven to 350 F. Combine flour, 1/2 cup pecans, cinnamon,
   allspice and salt in medium bowl.
   
   BEAT butter in large bowl with electric mixer at medium speed until
   smooth. Gradually beat in sugar; increase speed to high and beat
   until light and fluffy. Beat in vanilla until blended. Beat in flour
   mixture at low speed just until 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
   indentation. Pinch together any cracks in dough.
   
   FILL each indentation with scant 1/2 teaspoon jam. Sprinkle filled
   cookies with remaining 1/2 cup pecans.
   
   BAKE 14 minutes or until just set. Let cookies stand on cookie sheets
   5 minutes; transfer to wire racks to cool completely. Store in
   airtight container at room temperature. Cookies are best day after
   baking.
   
   Makes 36 cookies
   
   From the recipe files of suzy@gannett.infi.net
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