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White Lily

Apple Butter Thumbprint Cookies


20 min


12 min


5 dozen cookies


1 cup (2 sticks) butter softened2 cups White Lily® Enriched Bleached All Purpose Flour
1/2 cup powdered sugar 1 cup chopped pecans
1/4 tsp. salt Crisco® Original No-Stick Cooking Spray
1 tsp. vanilla extract 1 cup Smucker's® Spiced Apple Butter


  1. 1.
    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.

  2. 2.
    DIVIDE dough in half. Wrap each half in plastic wrap; chill several hours or overnight. (Dough can be stored up to 3 days.)

  3. 3.
    HEAT oven to 350ºF. Spray a baking sheet lightly with no-stick cooking spray.

  4. 4.
    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.

  5. 5.
    BAKE 12 to 15 minutes, or until edges are lightly browned. Cool on wire rack.