Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
Using a hand mixer, cream the butter, brown sugar, and powdered sugar together until light and fluffy, about 1-2 minutes
½ cup salted butter, ½ cup brown sugar, ½ cup powdered sugar
Mix in the egg yolk and vanilla
1 egg yolk, 2 teaspoons pure vanilla extract
Stir in the cinnamon, nutmeg, flour, and pecans until just combined. Don’t overmix.
1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 1½ cups all-purpose flour, ½ cup chopped pecans
Roll the dough into balls and press a thumb or teaspoon measurer into the center of the dough to make an indentation.
Fill the indents with jam and bake for 8-10 minutes, or until just set.
½ cup raspberry jam
Let cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling. They will still feel soft, but they will continue to harden as they finish cooling.