So we talk on the phone quite a lot. To be completely honest, I don’t use my phone all that much. I just can’t be bothered to call or text someone when what I really want is to see them in person. That might seem apathetic, but I guess I’m genuine (or lazy) like that. Jenny’s usually the one who calls.
One night, after I’d whipped up a batch of Brown Sugar Apple Butter Snickerdoodle Thumbprint Cookies, Jenny called. During a lull in the conversation, I squealed. “Ooh,” I said half-excitedly. “Remember when you told me you made those Snickerdoodle Cookies like two years ago? And you said they were kind of hard...?” I said, my enthusiasm for the cinnamon cookies quickly waning after uttering that last sentence—it’s quite obvious that I don’t edit my thoughts and emotions together before I blurt something out. Best friends tend to have that kind of effect. “Well I made them again today... and they tasted pretty good, but they were kind of hard.”
“I know,” Jenny replied understandingly. “Mine were okay when they came out of the oven, but then they got really hard when they cooled down.”
“Yeah, never mind,” I said. “They’re pretty hard. That’s just about all I have to say about them.”
“It’s okay,” Jenny responded knowingly.
Because we all need a friend who understands what life is like when the only thing wrong with those uber delicious cookies is that they’re just a tad bit too hard.
Brown Sugar Apple Butter Snickerdoodle Thumbprint Cookies
Yield: 35 to 40 cookies
For the topping:
- 3 tablespoons sugar
- ½ teaspoon cinnamon
For the cookie dough:
- 3 ½ cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup butter
- 1 cup sugar
- 2 eggs
- 2 tablespoons light corn syrup
- 2 ½ teaspoons vanilla extract
- ½ cup or so apple butter
In a small bowl, stir together the sugar and cinnamon and set aside. To make the cookie dough, stir together the dry ingredients.
In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle.
Preheat oven to 375 degrees F. Roll balls of dough about the size of a walnut, flatten into a disc shape, then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 ½ inches apart. Using the backside of a small teaspoon, make a small indentation in the center of each cookie.
Bake for 5 minutes. Remove the cookies from the oven and using the same teaspoon, make the same indentation (the centers will have puffed up). Bake for another 5 to 7 minutes, or until until puffed up and the surface is slightly cracked. WARNING: DO NOT OVER BAKE. You can always let the cookies bake for a couple extra minutes if they aren’t firm enough, but you will never be able to unbake them. So be wary—this is a delicious cookie as long as it’s not hard.
If the centers of the cookies have puffed up again, indent them with the teaspoon. Let cool on the sheet pan a few minutes before removing to a wire rack to cool. Once cool, fill each center with a dollop of apple butter.