Toffee Apple Thumbprint Cookies

Directions

Cookie Dough

1. Step 1
   Preheat oven to 350°F. Line a baking sheet with parchment pape

2. Step 2
   In large mixing bowl, combine butter, shortening and cream cheese. Using a mixer, beat on medium until it all comes together.

3. Step 3
   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.

4. Step 4
   Add in the flour, baking powder and toffee bits and beat until all of the flour is worked into the dough.

5. Step 5
   Roll dough into 1 1/2-2 inch balls and place on prepared baking sheet.

6. Step 6
   Press finger into center of each cookie. Spread the indent out so it's an even circle (about the width of your thumb).

7. Step 7
   Using the remaining 3/4 cup of apple butter, fill centers of the cookies

8. Step 8
   Bake for 15 minutes until browned. Let cool 5 minutes. Transfer to a wire rack to cool completely.

Topping

1. Step 1
   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.

2. Step 2
   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.

3. Step 3
   Store cookies in an airtight container.

Serving Suggestion

Instead of the cream cheese drizzle, try using jarred caramel topping.