Preheat oven to 350°F. Line a baking sheet with parchment pape
In large mixing bowl, combine butter, shortening and cream cheese. Using a mixer, beat on medium until it all comes together.
Add in the sugar and beat until light and fluffy (approximately 1-2 minutes). Add in the egg, 1/4 cup of apple butter, and vanilla. Beat again.
Add in the flour, baking powder and toffee bits and beat until all of the flour is worked into the dough.
Roll dough into 1 1/2-2 inch balls and place on prepared baking sheet.
Press finger into center of each cookie. Spread the indent out so it's an even circle (about the width of your thumb).
Using the remaining 3/4 cup of apple butter, fill centers of the cookies
Bake for 15 minutes until browned. Let cool 5 minutes. Transfer to a wire rack to cool completely.
In a mixing bowl, beat together cream cheese and powdered sugar. (It will be very thick) Add in the milk 1 TBSP at a time and beat until incorporated. Add more milk until a thin glaze consistency.
Put glaze into a disposable piping bag or a sandwich bag. Cut a small corner of the sandwich bag or a small hole in the piping bag. With even pressure, pipe the topping over cookies moving back and forth to get a drizzled effect.
Store cookies in an airtight container.
Instead of the cream cheese drizzle, try using jarred caramel topping.