Apple Pie Thumbprint Cookies for 18

Instructions:

1. Melt 2 tbsp butter in a saucepan over medium heat. Add diced apples, brown sugar, cinnamon, and lemon juice.
2. Sauté for 5-7 minutes until the apples are tender and fragrant.
3. Stir in the cornstarch slurry (cornstarch mixed with water). Simmer for another 2 minutes until the mixture transforms into a thick, jammy consistency.
4. Remove filling from heat and let cool completely.
5. Cream the softened butter and granulated sugar until the mixture is pale and fluffy.
6. Beat in the vanilla bean paste.
7. In a separate bowl, whisk together all-purpose flour, almond flour, and salt.
8. Gradually add the dry ingredients to the wet, mixing on low speed until a soft dough forms.
9. Wrap the dough in plastic and refrigerate for 30 minutes.
10. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
11. Scoop 1 tablespoon of dough, roll into a ball, and place on the sheet. Press your thumb or a small spoon into the center to create a deep well.
12. Spoon approximately 1 teaspoon of cooled apple filling into each indentation.
13. Bake for 12-15 minutes until the edges are a pale mahogany-colored gold.
14. Allow to cool on the pan for 5 minutes before transferring to a wire rack.
15. Drizzle with melted white chocolate and dust with cinnamon sugar if desired.