I said it before and I'll say it again I love making Apple Butter in the fall. Seriously, I could make apple butter every single day and be quite content and happy. I love the smells, I love the flavors and I love eating it. But I'm also adamant that apple butter be used for more than just biscuits and toast. There are so many flavors and spices going on in apple butter that it needs to be used in more dishes and yes... even desserts. So by tweaking a simple snickerdoodle recipe I give you great tasting apple butter cookie. One that is soft and moist and gives off a bit of apple flavor which you won't be able to resist. (See how I couldn't wait to take a bite out of this one?!?!)
3 cups flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup butter
1 1/2 cups sugar (divided)
1 tsp. vanilla
1/2 cup apple butter
1 1/2 tsp. cinnamon (divided)
1. Beat butter and 1 1/4 cups sugar in a mixer until fluffy.
2. Mix in eggs, vanilla, 1/2 tsp. cinnamon and apple butter until just mixed.
3. In a saparate bowl combine flour, baking powder and salt.
4. Gradually, add flour mixture to wet ingredients.
5. Place dough in refrigerator for a couple of hours.
6. (this will help you work with the dough later.)
7. Roll dough into 1 inch size balls.
8. In a small bowl combine 1/4 cup sugar and 1 tsp. cinnamon.
9. Dip dough in sugar mixture and place on a greased cookie sheet.
10. Bake at 350 degrees for 11 minutes.
11. Take out of the oven and let sit on tray for another minute or two before removing to a cooling rack.
Makes 2 dozen.