In a mixing bowl combine the butter, sugar, brown sugar, cinnamon, cardamom and salt. Beat on medium speed for 4 minutes until very creamy and light.
Beat in the orange zest until completely combined.
Separate the egg and place the white in a medium bowl. Refrigerate.
Add the yolk and vanilla to the butter mixture and beat until well combined. Add the flour and mix to combine, scraping down the sides with a spatula as needed.
Spread a piece of plastic wrap on the counter. Transfer the dough to the center of the plastic wrap and spread it to ½" thickness. Wrap the dough and refrigerate 30-45 minutes or until firm, but not hard.
When you are ready to bake preheat the oven to 350°. Line a baking sheet with parchment paper and set aside.
Whisk the egg white to a foamy froth.
In a mini prep food processor, pulse the pecans to finely chop them and transfer to a shallow bowl.
Use a pizza cutter or sharp knife to score the dough into 20 equal sized squares. Roll each square into a ball between your palms. Repeat with all the dough.
Pick up a ball of dough and roll it first in the egg white, then in the chopped pecans. Place on the prepared cookie sheet with cookies one inch apart. Continue with the rest of the cookie dough.
Turn a wooden spoon upside down and create a divot in the center of each dough ball that's about half as deep as the dough. Fill the center of the cookies with jam.
Bake for 15-20 minutes or until cookies are light brown and somewhat firm.
Notes
Store cookies in layers in an airtight container separated by parchment paper. Cookies can be kept at room temperature.