• Preheat oven to 350 degrees.
• In a large bowl or stand mixer, cream together the butter and cream cheese.
• Add in the sugars, and whisk until light and fluffy.
• Add in the eggs and vanilla. Stir to combine.
• Add in the flour, baking powder, baking soda, and salt. Stir until combined.
• In a small bowl, combine the sugar and cinnamon.
• Roll the dough into 2 TBSP balls. Roll in the cinnamon sugar mixture, and place on a parchment lined baking sheet, about 2 inches apart.
• Place a thumb print in the center of each ball. Fill with 1/2 TBSP apple butter in the center of each one.
• Bake for 12-15 minutes, or until golden and set around the edges.

Apple Butter

• Place all ingredients in the slow cooker. Cook on high for 1 hour, stirring occasionally. Turn down to low and cook an additional 4-5 hours, or until dark brown and the apples have fallen apart.
• If desired, use a stick blender to make it smoother.
• Cool, and store in glass, airtight containers in the refrigerator.