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I don’t know about you, but I have been watching A LOT of television during this pandemic lock down.  Or at least I have had it on to keep me company.  I had a Hallmark movie on the other day while I was cutting quilt pieces and they mentioned a cookie that I had all but forgotten about and can’t even remember the last time I made.  So, I dug out the recipe and made a batch for Easter.  I hope you are enjoying your Easter as best as you can and enjoy these cookies too.

SNICKERDOODLE THUMBPRINTS yield: 4 dozen

2¼ cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1⅔ cups sugar, divided
2 egg yolks
1 teaspoon PURE vanilla extract
1+ 1 teaspoon QUALITY ground cinnamon
1 cup prepared apple butter

• Preheat oven to 350°.
• Line baking sheets with silpats or parchment paper.
• In a medium bowl, sift together flour, cream of tartar, baking powder, baking soda, 1 teaspoon cinnamon and salt.
  In a large mixing bowl, combine butter and ⅔ cup sugar. Beat at high speed with a mixer until light and creamy.
• Add egg yolks and vanilla extract, beating until combined.
• Add flour mixture, beating until incorporated.
• In a small bowl, combine remaining 1 cup sugar and 1 teaspoon cinnamon, stirring to blend.
  Using a levered 2-teaspoon scoop, drop dough into cinnamon-sugar mixture, tossing to coat.
• Place dough balls 2 inches apart on prepared baking sheets.
• Using your thumb or the back of a rounded measuring spoon, press an indentation into the center of each dough ball.
• Fill each indentation with ½ teaspoon apple butter.
• Bake for 7 minutes.
• Remove pans from oven, and fill each indentation with an additional ½ teaspoon apple butter.
• Bake another 6-8 minutes until edges of cookies are golden brown.
• Transfer cookies to wire cooling racks, and let cool completely.
• Store in a single layer in airtight containers, and refrigerate for up to a day.