| 1 | Preheat oven to 350°F. |
| 2 | Combine flour, ?cup pecans, cinnamon, allspice and salt in medium bowl. |
| 3 | beat butter in large bowl with electric mixer at medium speed until smooth. |
| 4 | Gradually beat in sugar; increase speed to high and beat until light and fluffy. |
| 5 | Beat in vanilla until blended. |
| 6 | Beat in flour mixture at low speed just until blended. |
| 7 | form dough into 1-inch balls; flatten slightly and place on ungreased cookie sheets. |
| 8 | Press down with thumb in center of each ball to form indentation. |
| 9 | Pinch together any cracks in dough. |
| 10 | fill each indentation with scant ?teaspoon jam. |
| 11 | Sprinkle filled cookies with remaining ?cup pecans. |
| 12 | bake 14 minutes or until just set. |
| 13 | Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely. |
| 14 | Store in airtight container at room temperature. |
| 15 | Cookies are best day after baking. |
| 16 | makes 36 cookies |
