Apricot Cinnamon Thumbprint Cookies


6 T butter, softened
½ C sugar
1 egg
2 T canola oil
1 t vanilla extract
¼ t butter flavoring
1 ½ C all purpose flour
¼ C cornstarch
1 t baking powder
¼ t salt
1 egg white
1/3 C chopped walnuts
7 ½ t B & R Farms Dried Apricot Cinnamon Spread


In a mixing bowl, cream butter, sugar & egg. Beat in oil, vanilla and butter flavoring.

Combine the flour, cornstarch, baking powder and salt; stir into creamed mixture.

Roll into 1" balls. In a small bowl, lightly beat egg white.

Dip each ball halfway into egg white, then into walnuts.

Place nut side up 2 inches apart on baking sheets coated with nonstick cooking spray.

Using the end of a wooden spoon handle, make an indentation in the center of each.

Bake at 350 F. for 8-10 minutes or until the edges are lightly browned.

Remove to wire racks.

Fill each cookie with ¼ teaspoon Cinnamon Spread; cool.

Makes 2 ½ dozen.