1 1/2 C butter, unsalted (3 sticks) cubed and room temp
1 C confectioners sugar  •  1 tsp salt  •  2 tsp pure vanilla extract
3 1/2 C flour, all purpose  •  1/3 C cookie butter spread
1/4 C heavy cream

Today I will be attending an annual cookie exchange that I participate in every year. With these exchanges it is so hard for me to decide what type of cookie I want to bring, there are endless choices and I have never met a cookie I didn’t like! This year I wanted to bring something that was a little out of the box. A few days ago I received a post from a food blog I regularly follow and she featured this Cookie Butter Thumbprint recipe. Perfect! Not only is it out of the box but I had been wanting to make something fun with this popular spread. If you don’t know what cookie butter is you really should grab some next time your at the grocery store. Trader Joe’s carries a yummy cookie butter made out of almond butter and crushed up gingerbread cookies. A great complement to these thumbprint sugar cookies. These beauties will be a hit at the exchange.

Prep cookies and chill before baking.
Preheat oven to 350 degrees F.

Cookie Directions: Line baking sheets with parchment paper and set aside. Cream butter, sugar and salt together until light and airy. Add pure vanilla extract and mix until combined. Then slowly add flour until the dough is combined. Wrap dough in plastic wrap and chill Chill for at least an hour in the refrigerator or quicker in the freezer. You want the butter to firm up in the dough before rolling it out. When dough has been chilled roll dough out about one-half-inch thick. In order for the dough not to stick when your roll it out make sure that it is really cold, if it does stick you can also try using two sheets of parchment paper. Do not use flour as it will dry out the dough.  Cut dough using 1 1/2 – 2 inch round cutter and place on parchment lined baking sheets. Create a deep thumbprint in each cookie for the filling, you can use your thumb or a tool the size of a one-half teaspoon. Chill dough for at least 30 minutes before baking. Preheat the oven to 350 degrees F and bake the cookies for 25-30 minutes or until lightly golden. Cool to room temperature before filling.  To make the filling whisk the cookie butter and cream together until smooth. Using a piping bag or a plastic baggie with the corner cut, pipe the filling into the thumbprint of the cookie. Serve and enjoy!

Recipe directly from Savory Simple Blog, check it out: http://www.savorysimple.net/

Nutrition Facts: None given

Makes about 2 dozen

… Happy eating. Hope these cookies show up at your next cookie exchange or Christmas party!