Make Homemade Apple Butter prior to baking cookies. Use chilled apple butter.

Whisk together flour, almond meal, pumpkin spice, and salt in a small bowl and set aside.

In the bowl of a stand mixer with whisk attachment, beat together butter and sugar until fluffy.

Add egg and vanilla to the butter mixture and mix together on medium low speed.

Slowly spoon in the flour mixture on medium speed until a dough consistency is formed.

Remove the dough from the bowl and form into a ball with your hands.

Cut dough in half and wrap each section with plastic wrap.

Place in refrigerator to chill for 2 hours. Dough can be made and kept in the fridge overnight. You will need to set it out on the counter for about 30 minutes before rolling.

Preheat oven to 350 F (176 C).

Remove one dough half from the fridge, work with your hands to make it pliable, then roll out onto a floured surface to ? inch thickness.

Use a solid cookie cutter to cut out cookie shapes from the dough.

Place cut cookies on a parchment paper lined tray and bake for 10-12 minutes or until lightly golden.

Place bottom cookies on a cooling rack.

Remove the second half of the dough and repeat cutting with a large cookie cutter.

Use a smaller shape to cut out the centers of each cookie.

Bake an even number of top and bottom cookies.

Once all cookies are cooled, sprinkle the top cookies without the center with a light dusting of powdered sugar.

Spoon a teaspoon of apple butter onto the middle of the bottom cookies.

Place the top cookie onto the apple butter.