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 on medium-low speed.

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

Remove dough from bowl and form into a ball. Wrap each section with plastic wrap and chill in the refrigerator for 2 hours.

Preheat oven to 350°F (176°C).

Remove one dough half from fridge and work with your hands to make it pliable. Roll out onto a floured surface to ⅛ inch thickness.

Cut out cookie shapes using a solid cookie cutter for the bottoms.

Place on parchment paper lined tray and bake for 10-12 minutes or until lightly golden. Place bottom cookies on cooling rack.

Repeat with the second half of dough, cutting out centers of each cookie.

Bake an even number of top and bottom cookies.

Once cooled, sprinkle top cookies (without centers) with powdered sugar.

Spoon a teaspoon of apple butter onto the middle of the bottom cookies and place the top cookie onto the apple butter.