Apple Butter Thumbprint Cookies Recipes

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APPLE BUTTER THUMBPRINT COOKIES



Apple Butter Thumbprint Cookies image

I got this recipe from the mom of one of my friends. She makes these all the time, and I just happened to be present during one of her many baking frenzies when she made these. I love apple butter on biscuits, but had never had it in a cookie...SO GOOD! Unfortunately the picture for these didn't make the move here, so I will have to post a picture as soon as I make them again.

Provided by S I @SyiLuvsPastries

Categories     Cookies

Number Of Ingredients 7

1 cup(s) (2 sticks) butter, softened
1/2 cup(s) confectioners' sugar
1/4 teaspoon(s) salt
1 teaspoon(s) vanilla extract
2 cup(s) all purpose flour
1 cup(s) chopped pecans
1 cup(s) spiced apple butter

Steps:

  • Combine the butter and sugar in a large bowl; beat with electric mixer until light and fluffy. Add the salt and vanilla, beating until well blended. Stir in the flour and pecans until blended.
  • Divide the dough in half. Wrap each half in plastic wrap; chill for several hours or overnight. (Dough can be stored for up to 3 days.)
  • Preheat the oven to 350ºF. Spray a baking sheet lightly with no-stick cooking spray.
  • Shape the dough into 60 one-inch balls. Place on a baking sheet 2 inches apart. Press thumb gently in the center of each ball to make an indention. Fill each indention with 1 teaspoon apple butter.
  • Bake for 12 to 15 minutes, or until edges are lightly browned. Cool on a wire rack.

APPLE BUTTER THUMBPRINT COOKIES RECIPE - (4.2/5)



Apple Butter Thumbprint Cookies Recipe - (4.2/5) image

Provided by cecelia26_

Number Of Ingredients 8

1 cup (2 sticks) butter
1 cup powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups White Lily® Enriched Bleached All Purpose Flour
1 cup chopped pecans
Crisco® Original No-Stick Cooking Spray
1 cup Smucker's® Spiced Apple Butter

Steps:

  • Combine butter and sugar in large bowl; beat with electric mixer until light and fluffy. Add salt and vanilla, beating until well blended. Stir in flour and pecans until blended. Divide dough in half. Wrap each half in plastic wrap; chill several hours or overnight. (Dough can be stored up to 3 days.) Heat oven to 350ºF. Spray a baking sheet lightly with no-stick cooking spray. Shape dough into 60 one-inch balls. Place on baking sheet 2 inches apart. Press thumb gently in the center of each ball to make an indention. Fill each indention with 1 teaspoon apple butter. Bake 12 to 15 minutes, or until edges are lightly browned. Cool on wire rack.

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