Apple Butter Thumbprint Cookies

Ingredients

1 cup toasted walnuts
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 1/4 cups powdered sugar
1 cup unsalted butter at room temperature
1 large egg
2 teaspoons vanilla
1/2 cup apple butter

Directions

Preheat oven to 350F.

Put walnuts in a food processor and process until ground. Transfer to a mixing bowl and add flour, salt, baking powder, and cinnamon; stir to combine.

Beat powdered sugar and butter at high speed with a electric stand mixer 4 minutes or until light and fluffy. Add egg and vanilla, and beat until combined. Add flour mixture, and beat at medium speed 30 seconds.

Drop batter by tablespoonfuls 2 inches apart on a parchment-lined baking sheet. Dip finger in cold water, and press into each cookie, forming an indentation. Fill each indentation with 1/2 teaspoon apple butter. Smooth out any peaks in apple butter.

Bake in preheated oven for 15 – 17 minutes or until the edges just begin to brown. Transfer to wire rack and cool completely. Repeat with remaining cookie dough.