• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a large mixing bowl, add in the butter, shortening and cream cheese. Using a hand mixer, beat on medium until it all comes together.
• Add in the granulated sugar and beat on medium until light and fluffy. It will take 1 - 2 minutes of beating to get there.
• Add in the egg and beat until incorporated. Scrape down the bowl.
• Add in 1/4 cup of apple butter and vanilla bean paste or vanilla extract. Beat until combined and scrape the bowl one more time.
• Add in the flour, baking powder and toffee bits and beat until all of the flour is worked into the dough.
• Scoop the dough onto the prepared baking sheet using a small cookie scoop. I normally scoop four rows of three cookies for each baking sheet.
• Roll each cookie between your two palms to form the perfect ball.
• Press your finger into the center of each cookie. Spread the hole out so it's even and about the width of your thumb.
• Using the remaining 3/4 cup of apple butter, fill the centers of the cookies.
• Place into the oven and bake for 15 minutes.
• Let cool for about 5 minutes before transferring to a wire rack to cool completely.

Topping

• In a mixing bowl, beat together the cream cheese and powdered sugar. It will be super thick.
• Add in the milk 1 tablespoon at a time and beat until incorporated. This is so lumps can't form from from adding too much liquid at once. Add more milk if it's not thin enough for you. Start with about 1 tablespoon of milk at a time.
• Scoop the glaze into a disposable piping bag or a sandwich bag. Cut a small corner off the sandwich bag or a small hole in the piping bag.
• With even pressure, pipe the topping while moving your arm back and forth to look like a drizzle.
• Store in the fridge in an airtight container.