APPLE CREAM PENNIES
Mrs. Smith’s cookie book
- 2 1/2 cups flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup dark brown sugar, firmly packed
- 1/2 cup white sugar
- 1 cup salted butter, softened
- 1 large eggs
- 2 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup white sugar
- 1/4 cup apple butter
Preheat oven to 300.
In a medium bowl combine flour, soda and salt. Mix well with a wire whisk. Set aside.
Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy.
Add the flour mixture and blend at low speed until just combined. Do not overmix.
Shape dough into marble-sized balls. Place balls on ungreased baking sheets, 1 inch apart. Bake 10-11 minutes. Do not brown. Transfer cookies to a cool flat surface with a spatula.
Blend cream cheese and sugar in medium bowl with electric mixer on medium until fluffy. Add apple butter and beat until smooth and thoroughly combined.
With a small knife spread 1 teaspoonful of apple cream on the bottom half of each cooled cookie. Top with another cookie to create a sandwich. Repeat with remaining cookies and filling.