Soft cookie dough rolled in cinnamon sugar, filled with apple butter, then baked to perfection. These apple butter thumbprint cookies are a fall favorite. Makes 30 cookies.
Prep. Preheat oven to 350°F with two racks spaced equally. Line two large baking sheets with parchment paper.
Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter and sugar for 2-3 minutes or until well combined. Add the egg yolks and vanilla extract and beat 1-2 minutes more until lightened in color and fluffy.
Add the dry ingredients. In a small mixing bowl, combine the salt and flour. Add it to the butter-sugar mixture, one cup at a time. Mix on low after each addition and stir just until the flour is combined.
Chill the dough. Cover the bowl of dough tightly with plastic wrap and place in the refrigerator for thirty minutes.
Shape and fill the dough. Using cookie scoop or a tablespoon, portion out the dough and roll into balls. Combine the extra granulated sugar and cinnamon for rolling in a pie plate or bowl. Roll them in the cinnamon sugar and place them onto the baking sheets one inch apart in all directions. Indent each ball of cookie dough using your thumb, or the handle of a large wooden spoon. Carefully place a small amount of apple butter into each cookie.
Bake. Bake at 350°F for 12-14 minutes or until the cookies are set. The bottoms and edges will be slightly golden brown. Allow them to cool on a wire rack until cool. Store at room temperature for up to 3 days.
Notes
Be sure not to eat the cookies before they're cool. The apple butter will be very hot for a while.