Apple Butter Cookies #desserts #cakerecipe #chocolate #fingerfood #easy

Creamy fruit spread Cookies made with Homemade Apple Butter and a sprinkling of powdered sugar ought to be on your vacation preparing list this year! All the best fall flavors with warming apple bundled together in Linzer Cookie style, for a one chomp occasional tastebud please. I truly love these treats, wouldn't you be able to tell?!

Creamy fruit spread Sandwich Cookies are incredible to serve at a vacation party. Or then again simply dunk them in your morning pumpkin espresso like me. You could likewise snatch a merry tin and layer these treats between material paper and give them as a blessing. Scarf them while you cut a pumpkin and plan out Thanksgiving plans. Whichever way I wager you can't eat only one!!

First thing is to prepare a clump of Homemade Apple Butter! Cause this the day preceding you to plan to heat treats, so the creamy fruit spread has the opportunity to cool.

Apple Butter Cookies #desserts #cakerecipe #chocolate #fingerfood #easy

Also try our recipe Fluffy Vegan Sweet Potato Pancakes #desserts #cakerecipe #chocolate #fingerfood #easy

Ingredients

Cookie Dough
2 cups (256 g) All Purpose Flour
2/3 cups (85 g) Almond Meal
1 1/2 tsp Pumpkin Spice
¼ tsp Salt
1 cup (225 g) Unsalted Butter, room temperature
2/3 cup (85 g) Granulated Sugar
1 Egg
½ tsp Vanilla Extract
Filling
Homemade Apple Butter *see link in post
Topping
¼ cup 56 g powdered sugar to sprinkle

Instructions

Apple Butter
Make Homemade Apple Butter Prior to baking cookies. Use chilled apple butter.
Cookies
Whisk together flour, almond meal, pumpkin spice, and salt in a small bowl and set aside.
In the bowl of a stand mixer with whisk attachment, beat together butter and sugar until fluffy.
Add egg and vanilla to butter mixture and mix together on medium low speed.
Slowly spoon in flour mixture on medium speed until dough consistency has been formed.
Remove dough from bowl and form into a ball with your hands. It may be a little sticky but just mold it into shape and don’t worry it will firm in the fridge.
Cut dough in half and wrap each section with plastic wrap.
Place in refrigerator to chill for 2 hrs.
*(Dough can be made and kept in fridge over night. You will need to set it out on counter for about 30 minutes before rolling) *
Preheat oven to 350 F (176 C)
Remove one dough half from fridge and work with your hands a few times to make it pliable. After sitting in the fridge it may be a little hard, but the warmth from your hands will make it easy to manipulate. Roll out onto a floured surface to 1/8 in. thickness.
Take solid cookie cutter and cut out cookie shapes using up entire dough.
These will be the bottoms of your sandwich.
Place on Parchment paper lined tray and bake for 10-12 min or until lightly golden.
(I found that 10 minutes worked perfectly for my oven.)
Place bottom cookies on cooling rack.
Now remove your second half of dough and repeat with large cookie cutter. Then take smaller shape and cut out the centers of each cookie.
(You can keep the small center pieces and make small cookies or add them back to the scraps, roll out and make larger cookies).
Be sure to bake an even number of top and bottom cookies.
Once all cookies are cooled it is time to assemble.
Sprinkle your top cookies without the center with a light dusting of powdered sugar.
Spoon a teaspoon of apple butter onto the middle of your bottom cookies.
Place the top cookie onto the apple butter.