Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a mixing bowl, beat together the butter, brown sugar, and powdered sugar until light and fluffy, about 2-3 minutes.
Step 3: Add the egg yolk and vanilla extract, mixing until fully incorporated.
Step 4: Sprinkle in the ground cinnamon, ground nutmeg, and all-purpose flour, mixing on low speed until just combined.
Step 5: Gently fold in the chopped pecans until evenly distributed throughout the dough.
Step 6: Scoop portions of dough and roll into balls, placing them on a baking sheet lined with parchment paper.
Step 7: Create an indentation in the center of each dough ball using your thumb or the back of a teaspoon.
Step 8: Spoon a small amount of raspberry jam into each thumbprint.
Step 9: Bake for 12-15 minutes, until edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
