Apple Butter Fingerprint Cookies
Basically this recipe
3/4 c butter, melted
1/2 c sugar
2 egg yolks
1 tsp vanilla
1 3/4 c flour
Pinch of salt
Apple cider butter
Mix melted butter, sugar, egg yolks and vanilla together. Stir in flour, half a cup at a time. Allow to sit in fridge for about 30 mins. (Incidentally, I’ve read that cookie dough improves vastly if allowed to sit for about three days, in the fridge, but I wanted cookies today, so 30mins had to do.)
Preheat oven to 375F. On a cookie sheet lined with parchment paper, place 1” balls of dough about 2” apart from each other. With the base of a wooden spoon or with your finger, make a hole in the center of the ball.
Fill a small ziptop sandwich bag with apple butter. Cut a small hole in one corner. With hole over one of the cookie depressions, begin gently twisting the top of the bag towards the corner with the hole. Keep twisting until the depression is filled. Move on to the next cookie and repeat.
Once all the cookies are filled, cook them for 8-10 minutes, turning halfway through. They are done when the bottoms begin to brown.
Remove from oven and sprinkle with confectioners’ sugar. Move to cooling rack.
I got 32 cookies out of the batch, YMMV.