Peel and finely dice the apples. I like small pieces, about ¼" cubes (roughly).

In a medium pot, melt the butter over medium heat.

Add the chopped apple to the pot, cook until it starts releasing the juice, about 4-5 minutes.

As the apples are cooking, combine brown sugar, cornstarch, cinnamon, nutmeg, and salt in a small bowl.

Add dry mixture to the apples, toss to coat.

Simmer for a 5-10 more minutes, until the juice cooks off and starts to form a thick glaze.

Remove from heat, stir in vanilla, and allow to cool to room temperature.

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.

Cream butter and sugar until light and fluffy. Add egg and vanilla, continue beating until egg is fully incorporated and mixture is once again smooth and fluffy.

Add flour, baking powder, and salt, continue beating until mixture is uniform, with everything incorporated.

Roll cookie dough into balls that are about 1.25″ in diameter, and place them on cookie sheets – leave about 2″ between the cookies.

Gently use thumb to press down in the middle of each cookie, making an indentation. Roll thumb slightly to stretch the indentation out a little.

Fill each indentation with about 1 teaspoon of apple pie filling

Bake for 12-14 minutes, until lightly browned.

Allow to cool on sheets for 5 minutes or so, before gently transferring to a rack to fully cool.