Apple Cinnamon Thumbprint Cookie Recipes

APPLE CINNAMON THUMBPRINT COOKIE

Apple Cinnamon Thumbprint Cookie image

Use apple butter and Fiber One™ 90 calorie cinnamon coffee cake to make a guilt-free dessert that still tastes delicious.

Categories Dessert

Yield 1

Number Of Ingredients 3

Ingredients

1 Fiber One™ 90 calorie cinnamon coffee cake
1 teaspoon apple butter
1 pecan, chopped

Steps:

With a spoon, make a one-inch impression in the top of your coffee cake and fill it in with apple butter. Sprinkle chopped pecan on top and voila, you've got a thumbprint cookie.

Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 16 g, TransFat 0 g

APPLE PIE THUMBPRINT COOKIES

Apple Pie Thumbprint Cookies image

A spiced apple filling tops these buttery cookies, packing all the flavor of an apple pie into a single bite -- for a fraction of the work!

Provided by Food Network Kitchen

Categories dessert

Time 2h10m

Yield 32 cookies

Number Of Ingredients 10

Ingredients

1 pound baking apples such as Golden Delicious, Gala or Fuji (2 to 3 apples), peeled, cored and cut into 1/4-inch dice (about 2 1/2 cups diced)
1 tablespoon lemon juice (from about 1/2 lemon)
1/2 teaspoon apple pie spice
1/4 teaspoon pure vanilla extract
1 cup sugar
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 teaspoon cornstarch
1 3/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon fine salt
1 large egg

Steps:

Toss together the apples, lemon juice, apple pie spice, vanilla and 1/3 cup of the sugar in a medium bowl. Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the apple mixture and stir to coat with the butter. Cover and cook, stirring occasionally and adding about 1/4 cup water if the mixture becomes too dry or begins to brown, until the apples are tender and shiny, about 20 minutes. When the apples are tender, there should be some liquid left in the skillet; if not, add 1/4 cup water and stir. Mix the cornstarch with 1 teaspoon water in a small bowl and pour it into the apple mixture. Stir well and bring the mixture to a boil to activate the starch. Cook until thick and bubbly, 30 seconds to 1 minute more. Transfer to a bowl and refrigerate for 15 minutes.
Whisk together the flour and salt in a bowl. In another bowl, beat the remaining 8 tablespoons butter and 2/3 cup sugar with an electric mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg until just combined. Turn the mixer to low and gradually beat in the dry ingredients in 2 additions, beating until just incorporated.
Line 2 baking sheets with parchment. Scoop 1-tablespoon portions of dough and roll between your hands to form 1-inch balls. Place about 2 inches apart on the prepared baking sheets. Gently press a thumbprint into the center of each ball about 1/2 inch deep, being careful not to crack the edges. Fill each indentation with 1 teaspoon of the filling, then chill the cookies 15 minutes in the freezer.
Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
Bake, rotating the baking sheets from top to bottom and front to back about halfway through, until the cookies are set, about 30 minutes. Cool the cookies completely on the baking sheets. Store the cookies in an airtight container in the refrigerator for up to 5 days.

APPLE BUTTER THUMBPRINT COOKIES RECIPE - (4.2/5)

Apple Butter Thumbprint Cookies Recipe - (4.2/5) image

Provided by cecelia26_

Number Of Ingredients 8

Ingredients

1 cup (2 sticks) butter
1 cup powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups White Lily® Enriched Bleached All Purpose Flour
1 cup chopped pecans
Crisco® Original No-Stick Cooking Spray
1 cup Smucker's® Spiced Apple Butter

Steps:

Combine butter and sugar in large bowl; beat with electric mixer until light and fluffy. Add salt and vanilla, beating until well blended. Stir in flour and pecans until blended. Divide dough in half. Wrap each half in plastic wrap; chill several hours or overnight. (Dough can be stored up to 3 days.) Heat oven to 350ºF. Spray a baking sheet lightly with no-stick cooking spray. Shape dough into 60 one-inch balls. Place on baking sheet 2 inches apart. Press thumb gently in the center of each ball to make an indention. Fill each indention with 1 teaspoon apple butter. Bake 12 to 15 minutes, or until edges are lightly browned. Cool on wire rack.

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