Apricot Cinnamon Thumbprint Cookies

6 T butter, softened

½ C sugar

1 egg

2 T canola oil

1 t vanilla extract

¼ t butter flavoring

1 ½ C all purpose flour

¼ C cornstarch

1 t baking powder

¼ t salt

1 egg white

1/3 C chopped walnuts

7 ½ t B & R Farms Dried Apricot Cinnamon Spread

In a mixing bowl, cream butter, sugar & egg. Beat in oil, vanilla and butter flavoring. Combine the flour, cornstarch, baking powder and salt; stir into creamed mixture. Roll into 1" balls. In a small bowl, lightly beat egg white. Dip each ball halfway into egg white, then into walnuts. Place nut side up 2 inches apart on baking sheets coated with nonstick cooking spray. Using the end of a wooden spoon handle, make an indentation in the center of each. Bake at 350 F. for 8-10 minutes or until the edges are lightly browned. Remove to wire racks. Fill each cookie with ¼ teaspoon Cinnamon Spread; cool.  Makes 2 ½ dozen.