In a large mixing bowl, cream together unsalted butter and granulated sugar for 3-5 minutes until light and fluffy.

Gradually mix in all-purpose flour, finely chopped pecans, ground cinnamon, ground cloves, and orange zest until a crumbly dough forms.

Turn the dough onto a floured surface and roll it out to a ½ inch thickness. Cut out shapes with cookie cutters.

Preheat oven to 350°F (175°C) and bake cookies for 12-15 minutes until edges are lightly golden.

Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Once cooled, brush a thin layer of raspberry jam on top of each cookie.

Sprinkle sparkling sugar over the jam and let set for 10 minutes.