Apple Pie Thumbprint Cookies

In a small to medium bowl, whisk or sift the all purpose flour and 1 tbsp of Apple Pie Spice together, set aside.

In a stand mixer fitted with the paddle attachment, or with a hand held mixer, cream together the butter, kosher salt, granulated sugar and vanilla on medium until combined, about 2 minutes. We are not going for light and fluffy with these cookies.

Scrape up and down the sides of your mixing bowl. Add the flour mixture and mix on low speed until the dough comes together.

Prepare baking pans with parchment paper or silicone baking mats.

Using a 1 1⁄2 tablespoon measure (25g dough per cookie), scoop and roll dough into balls and then roll the dough ball in the Spiced Vanilla Sugar. Place on prepared baking pans, spacing an inch or two apart.

Then using the end of a spatula, a half teaspoon measure or your (clean) thumb, make an indent in the middle of each cookie dough ball.

Chill the dough in the refrigerator for one hour (or up to a couple of days if you cover them).

While the cookie dough chills, prepare the apple pie filling. Measure 1 cup of apple pie filling and cut the apple slices into small pieces (no bigger than a small blueberry).

Place the cut apples into a small bowl and mix in 1⁄2 - 1 teaspoon of Apple Pie Spice.

Preheat the oven to 350°F.

Once the cookie dough has chilled, remove from the refrigerator and fill each thumbprint with 1 teaspoon of the apple pie filling.

Bake for 17-22 minutes or until the edges are set.

Cookies can cool completely on the baking sheet or can be moved to a wire cooling rack after 5 minutes. Sprinkle tops with additional Spiced Vanilla Sugar, if desired. Enjoy!