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Beat in egg yolk, salt, cinnamon, and nutmeg until well combined. Add flour gradually and mix until dough comes together. Roll dough into 1-inch balls and press your thumb into the center of each ball to make an indentation. Fill each indentation with apple jelly and sprinkle chopped apples on top. Bake for 18-20 minutes or until lightly golden.
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Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. 2 & ½ cups (300g) all-purpose flour,, 1 teaspoon baking powder, ½ teaspoon salt. In a large bowl, combine butter and brown sugar.
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Thumbprint Cookies. Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper. Cream the butter and brown sugar together until light and fluffy, about 1 minute. Add in eggs and vanilla extract. Beat until combined. Next, add in flour, baking soda, and salt. Mix until combined (dough will be thick).
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Then, head over to 12 Days of Cookies for dozens (and dozens!) more ideas for your holiday baking extravaganza. Head over to Holiday Central for more festive inspiration and recipes: How to Host a.
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Roll dough into 1 inch balls and place 1 inch apart on a cookie sheet. Press finger or thumb into center of each dough ball to make an indentation. Fill about 1 teaspoon of Apple Pie Filling in each cookie. Place tray in fridge to chill for 30 minutes. Remove from fridge and bake for 12-15 minutes on center rack of oven.
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Instructions. Line two baking sheets with parchment paper. In a medium bowl, mix the flour, cinnamon, baking soda and salt. In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on high speed until fully blended and creamy, stopping to scrape down the sides regularly with a rubber spatula.
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Step Three: Assembled, Bake, and EAT! Preheat the oven to 350 degrees. Place 12 cookies on a baking sheet lined with parchment paper. Spoon about a ½-1 teaspoon of apple filling in the middle hole of each dough ball - filling as much of it as it will hold. Place in the oven to bake for 11-12 minutes.
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Line a baking sheet with parchment paper. In a medium bowl, whisk together the ingredients for the cookie base. Chill the dough for at least 30 minutes. And after the dough has been chilling for about 20 minutes, preheat your oven to 350. Next, make the apple pie filling.
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6. Remove from the oven, and let cool for 10-15 minutes before enjoying, or spooning Sunbutter Caramel into each indentation or over apple pie thumbprints. 7. Garnish apple pie thumbprints with Sunbutter Caramel. If you're using only Sunbutter Caramel for these cookies, garnish with Maldon salt. ENJOY!
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Heat oven to 350°F. Line large cookie sheets with cooking parchment paper. 2. In large bowl, break up cookie dough. Add 3/4 cup oatmeal, 1/4 cup pecans and the cinnamon; mix with wooden spoon or hands until well blended. Shape dough into 28 (1 1/4-inch) balls. Place 2 inches apart onto cookie sheets.
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In a medium bowl, mix the flour, cinnamon, cornstarch, salt, and baking powder. STEP 4: Mix the wet ingredients. In a large bowl, mix the melted butter, brown sugar, white sugar, vanilla, and eggs. Use a whisk to mix until smooth. Then, add in the flour mixture and use a rubber spatula to mix until just combined.
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1 tsp pure maple syrup. To prepare the cookie dough, whisk together the flour, cornstarch, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg white, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring until incorporated.
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Preheat oven to 350. In a food processor, combine applesauce, vanilla, and chickpeas. Blend until smooth. In a separate bowl combine oat flour, baking powder, baking soda, cinnamon, and coconut flour. Mix wet and dry ingredients together until a ball of dough is formed (it may be slightly sticky).
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Mix the cornstarch with 1 teaspoon water in a small bowl and pour it into the apple mixture. Stir well and bring the mixture to a boil to activate the starch. Cook until thick and bubbly, 30.
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Instructions. In a small bowl, make the cinnamon sugar topping. Mix the ⅓ cup of sugar and the ½ teaspoon of apple pie spice. Set aside. In a medium bowl, whisk together the flour, apple pie spice, baking powder, and salt. Set Aside. In your stand mixer with the paddle attachment or large bowl with a hand mixer.
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In a medium saucepan, melt the butter over medium heat. Add the chopped apple to the pot, cook until it starts releasing a little bit of juice, about 4-5 minutes. As the apples are cooking, combine brown sugar, cornstarch, cinnamon, nutmeg, and salt in a small bowl. Add dry mixture to the apples, toss to coat.
