Monday calls for cookies! Right?

Remember that apple butter I made a couple weeks back? These Apple Butter Thumbprint Cookies were the inspiration behind that. I needed these cookies.

Before we get to that, how was your weekend? My husband was supposed to be in the field (he’d been out all last week) but he showed up at the door at 11 pm on Friday night – so that was a fun surprise. Then I spent most of the weekend watching a cooking Youtube channel that the bestie got me hooked on and impulse buying gourmet peanut butter.

It’s what I do.

So about the cookies.

I love a thumbprint cookie. You’ve got a cookie but then you’ve also got a sweet gooey filling. They’re like tiny pies.

These taste like fall. The cookies are made with crushed walnuts in the dough and walnuts are a fall nut to me. Is that weird? Plus all the cinnamon in the apple butter. I mean, I know it’s 98 degrees outside (gahhh Texas, whyyyyy?!) but if you turn your air down enough, you may be able to pretend it’s not stupid hot out there.

Apple Butter Thumbprint Cookies
from Southern Living
Servings: 40 cookies
  • 1 cup toasted walnuts
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 cups powdered sugar
  • 1 cup unsalted butter at room temperature
  • 1 large egg
  • 2 teaspoons vanilla
  • 1/2 cup apple butter
  1. Preheat oven to 350F.
  2. Put walnuts in a food processor and process until ground. Transfer to a mixing bowl and add flour, salt, baking powder, and cinnamon; stir to combine.
  3. Beat powdered sugar and butter at high speed with a electric stand mixer 4 minutes or until light and fluffy. Add egg and vanilla, and beat until combined. Add flour mixture, and beat at medium speed 30 seconds.
  4. Drop batter by tablespoonfuls 2 inches apart on a parchment-lined baking sheet. Dip finger in cold water, and press into each cookie, forming an indentation. Fill each indentation with 1/2 teaspoon apple butter. Smooth out any peaks in apple butter.
  5. Bake in preheated oven for 15 - 17 minutes or until the edges just begin to brown. Transfer to wire rack and cool completely. Repeat with remaining cookie dough.

Want more cookies?

Oatmeal Cream Pies

Flourless Double Chocolate Pecan Cookies

Biscoff Blossoms



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