Apple Pie Thumbprint Cookies

• Salted butter½ cup (113 g)
• ⅓ cup of light brown sugar
• Large egg yolk½ (9 g)
• Vanilla extract½ teaspoon (1.5 g)
• All-purpose flour1 cup (130 g)
• Cornstarch1 teaspoon (2 g)
• Salt½ teaspoon (3 g)

• Apple (large)1 (approx. 200 g)
• Light brown sugar⅓ cup (67 g)
• Water3 tablespoons (45 g)
• Butter2 tablespoons (28 g)
• Cinnamon1 teaspoon (2.6 g)
• Cornstarch1 tablespoon + 1 teaspoon (10 g)
• Water2 tablespoons (30 g)

Preheat the oven to 375°F (190°C)

For the apple pie filling: Peel, core, and chop apples to be about an inch sized squares. Brown the butter until it’s an amber brown over medium heat. Stir in apples, sugar, cinnamon & water.

Cover and cook, stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and 2 tablespoons of water. Add to the pan while stirring and continue to cook until the apples are soft (not mushy) and filling is thickened. Let this simmer for 1 minute then cool to room temperature.

For the cookie dough:

Melt the butter in the microwave for 45 seconds. In a large bowl, combine the butter, sugar, vanilla, and egg yolk. Whisk together for about a minute. Fold in the flour, cornstarch, and salt until just combined. Using a cookie scoop, portion each cookie to about 1 ounce. Once portioned out, form each scoop of cookie dough into a ball and press an opening in the center with your thumb.

Place the shaped cookie dough on a baking sheet and let this chill in the freezer for 20 minutes.

Once chilled, scoop about half an ounce of apple pie filling into the center of each cookie.

Bake for 11-13 minutes, until the cookie is lightly golden.

This recipe made me 10 cookies.