Excellent fall season special
I had a jar of pumpkin butter on hand that I wanted to use up, so I substituted it for the apple butter. I omitted the cloves and increased the cinnamon. I used a cookie scoop to portion the dough. Baked each sheet for 5 minutes; removed the sheet, used a small spoon to make an indentation and filled it with a scant 1/2 teaspoon of the pumpkin butter. I returned the sheet to the oven for the remaining 5 minutes. Recipe yielded 55 cookies.
Pros: Adaptable, chewy, tasty, easy to make
Cons: Need more cinnamon; less cloves