Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment cream the butter until light and creamy. ~1 minutes. Add in the sugar and vanilla and mix until smooth. Scrape down the sides and the bottom of the bowl as needed. Turn off the mixer, add the flour, salt and apple pie spice.
2. Turn the mixer on low and slowly beat until a very soft dough is formed. Remove the dough onto your counter and the dough down to compact it. Tightly cover the dough with plastic wrap to chill until firm, at least 2 hours. While the dough is chilling make the apple pie filling.
3. In a non-stick medium size skillet over medium-high heat, add in the butter. Once the butter starts to melt and foam, add in the brown sugar, apples and cinnamon. Stir constantly to prevent sticking.
4. Cook for 7-10 minutes or until the mixture thickens slightly. Watch your heat as you do not want your syrup to burn. Once the apples are slightly soft, remove from the heat, add in vanilla and stir. The mixture may bubble. Set aside and allow to cool.
5. Preheat oven to 350F, rack in the middle. Line two baking sheets with parchment paper.
6. Form the dough into one-inch balls (about 1 tablespoon of dough) and place on the baking sheet about 1-2” apart. Using the back of a measuring spoon or your thumb, press an indentation into the dough. Fill with about 1/2 teaspoon of apple pie filling. Pinch off just a small piece of the cookie dough and place on top of the filling leaving some exposed. This will cause the peekaboo effect once it’s baked. Bake for approximately 13-15 minutes or until very lightly browned. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing (I let mine cool completely).
7. To glaze just whisk together the confectioners’ sugar and cream until desired consistency. I like mine a little thicker. Drizzle on and allow to dry completely before storing. The glaze will set in a few hours.