In a mixing bowl, cream together 1 cup of softened butter and ¾ cup sugar until light and fluffy, about 3-5 minutes.

Gradually add in 2 cups of all-purpose flour, 1 cup of chopped pecans, 1 teaspoon of cinnamon, ¼ teaspoon of cloves, and the zest of one orange. Mix until a crumbly dough forms.

Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.

On a lightly floured surface, roll the chilled dough to about ½-inch thickness.

Using cookie cutters, cut the dough into your desired shapes and place on parchment-lined baking sheets.

Using a small paintbrush, apply a light layer of jam on top of each cookie.

Preheat your oven to 350°F (175°C) and bake for 10-12 minutes, or until edges are lightly golden.

Transfer cookies to wire racks to cool completely.