Apple Crisp Thumbprint Cookies

 

 

 

Ingredients:

1-roll refrigerated Pillsbury™ Sugar Cookie Dough, 3/4c quick-cooking oats

1/4c toasted, finely chopped pecans, 1/2tsp ground cinnamon

1c apple pie filling, finely chopped (from 21-oz can)

STREUSEL TOPPING:

1-tbls cold butter, 2tsp quick-cooking oats

2 tbsp firmly packed brown sugar

1 tbsp toasted, finely chopped pecans Drizzle

1/2c powdered sugar, 1 to 2tsp milk

DRIZZEL:

1/2 c powdered sugar

1 to 2 tsp milk.

 

Instructions:

1: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. With back of round teaspoon or thumb, make 1-inch indentation in center of each ball.3: Spoon generous 1 teaspoon apple pie filling into each dough indentation. 4: In small bowl, mix Streusel Topping ingredients with fork or pastry blender until crumbly. Sprinkle about 1/2 teaspoon onto apple pie filling on each cookie, pressing in slightly. 5:Bake 14 to 16 minutes or until edges are golden brown. Cool 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.6:In small bowl, stir Drizzle ingredients until smooth, if necessary, adding 1/2 teaspoon milk at a time until thin enough to drizzle. Drizzle over cookies. Let stand about 15 minutes or until set.