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

Preheat oven to 350 degrees 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 extract 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 generous 1/4 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. Cookies are best the day after baking.

Yields 3 dozen cookies.