Apple Butter Snickerdoodles

It's that cookie making time of year again!

Bread Booze Bacon is co-hosting yet another Blogger Christmas Cookie Recipe Swap!
I last participated in 2013 and had so much fun, I couldn't resist joining in again!
(See the original 2013 post here)

This time around I was paired with The Lawyer's Cookbook
She shared a Pumpkin Butter Snickerdoodle, along with the hint that I could use any type of fruit butter I happened to have on hand.
That being said, I decided to tap into my southern roots and break out the apple butter!

Mmm...the thought of apple cinnamon type cookies was very appealing.
As we know, my hubby is a little snickerdoodle obsessed !

The obstacle in front of me though, was the fact that I was not down south, and apple butter isn't as common up here in New England.
I hit up the local grocery for my normal weekly shop and decided to check out the jelly isle and see what could be found.

Can you believe, I found ONE jar of apple butter....right under a "Clearance, discontinued product" sign! Come on now, this just does not happen to me! Psyched!

So, please, feel free to try her original pumpkin butter, or any other fruit butter!

Ingredients:

3 Cups Flour

2 Tsp Baking Powder

¼ Tsp Salt

¾ Cup Butter (softened)

1 ¼ Cup Sugar + ⅓ Cup Sugar (divided)

2 Eggs

1 Tbsp Vanilla

½ Cup Apple Butter

½ Tsp Cinnamon + 1 Tsp Cinnamon (divided)

Directions:

1. Whisk flour, baking powder, and salt. Set aside.
2. To mixer, add 1 ¼ cup sugar and butter
3. Cream until fluffy
4. Add in eggs, vanilla, apple butter, and ½ tsp cinnamon
5. Add flour mixture to wet ingredients
6. Cover with plastic and refrigerate for 4 hours
7. Preheat oven to 350
8. Line baking sheet with parchment paper
9. Mix 1 tsp cinnamon and ⅓ cup sugar into shallow dish
10. Roll dough into 2 tbsp sized balls
11. Roll balls into cinnamon sugar mixture
12. Bake 13-15 minutes

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