APPLE PIE THUMBPRINT COOKIES
A spiced apple filling tops these buttery cookies, packing all the flavor of an apple pie into a single bite -- for a fraction of the work!
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 32 cookies
Number Of Ingredients 10
Steps:
- Toss together the apples, lemon juice, apple pie spice, vanilla and 1/3 cup of the sugar in a medium bowl. Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the apple mixture and stir to coat with the butter. Cover and cook, stirring occasionally and adding about 1/4 cup water if the mixture becomes too dry or begins to brown, until the apples are tender and shiny, about 20 minutes. When the apples are tender, there should be some liquid left in the skillet; if not, add 1/4 cup water and stir. Mix the cornstarch with 1 teaspoon water in a small bowl and pour it into the apple mixture. Stir well and bring the mixture to a boil to activate the starch. Cook until thick and bubbly, 30 seconds to 1 minute more. Transfer to a bowl and refrigerate for 15 minutes.
- Whisk together the flour and salt in a bowl. In another bowl, beat the remaining 8 tablespoons butter and 2/3 cup sugar with an electric mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg until just combined. Turn the mixer to low and gradually beat in the dry ingredients in 2 additions, beating until just incorporated.
- Line 2 baking sheets with parchment. Scoop 1-tablespoon portions of dough and roll between your hands to form 1-inch balls. Place about 2 inches apart on the prepared baking sheets. Gently press a thumbprint into the center of each ball about 1/2 inch deep, being careful not to crack the edges. Fill each indentation with 1 teaspoon of the filling, then chill the cookies 15 minutes in the freezer.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake, rotating the baking sheets from top to bottom and front to back about halfway through, until the cookies are set, about 30 minutes. Cool the cookies completely on the baking sheets. Store the cookies in an airtight container in the refrigerator for up to 5 days.
APPLE BUTTER THUMBPRINT COOKIES RECIPE - (4.2/5)
Provided by cecelia26_
Number Of Ingredients 8
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.
APPLE BUTTER COOKIES
My mother used to bake these mouthwatering cookies for an after-school treat. Though it's been 55 years since I first found out about them, I still savor the smell that fills the house as these cookies bake. They stay moist and fresh for a long time, or the dough can be stored in the refrigerator for several days so you can bake as you need them.-Dorothy Hawkins, Springhill, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sugar. Beat in egg, oats and apple butter. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended. Stir in nuts and raisins. Cover and refrigerate until easy to handle. , Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 350° for 15 minutes or until set. Remove to wire racks.
Nutrition Facts : Calories 185 calories, Fat 6g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 177mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
APPLE BUTTER THUMBPRINT COOKIES
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
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.
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