Apple Butter Thumbprint Cookies
PREP TIME: 20 min
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COOK TIME: 12 min
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YIELD: 5 dozen cookies |
INGREDIENTS:
| 1 cup (2 sticks) butter softened | 2 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 cup (2 sticks) butter, softened
- 1/2 cup powdered sugar
- 1/4 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
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PREPARATION DIRECTIONS:
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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.
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2.
DIVIDE dough in half. Wrap each half in plastic wrap; chill several hours or overnight. (Dough can be stored up to 3 days.)
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3.
HEAT oven to 350ºF. Spray a baking sheet lightly with no-stick cooking spray.
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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.
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5.
BAKE 12 to 15 minutes, or until edges are lightly browned. Cool on wire rack.
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