Scottish Apple Thumbprint Cookies

• 1/2 cup butter unsalted and softened

• 1/2 cup brown sugar packed (light or brown)

• 1 egg yolk

• ½ tsp almond extract

• 1/2 teaspoon vanilla extract

• 1 1/4 cup all-purpose flour

• 1/4 teaspoon salt

• 1/4 cup apple butter

• Cinnamon  sugar

Preheat over to 350 - Makes 12-14 cookies

Add the butter and brown sugar to your mixer and mix until light and fluffy for a couple of minutes. Next add the egg yolk, almond and vanilla extract and continue mixing until combined. Then add the flour mix until well incorporated. Shape the dough into 1 inch balls. Roll the dough in a cinnamon and sugar. Place the cookie dough balls on a plate and press a deep indentation in the center of each ball with your thumb. Freeze the cookie dough for 10 min. Transfer the cookie dough to your prepared cookie sheet and fill each indentation with the apple butter, use about 1/4 tsp per cookie.Bake the cookies for 8-10 minutes or until set. Place cookies on wire racks to cool completely. Enjoy!