Heat oven to 350°F. Line cookie sheet with cooking parchment paper or foil.
Unroll pie crusts on lightly floured work surface. Use 2 1/2-inch leaf-shaped cookie cutter to cut 24 leaves. (Scraps can be rolled in ball, rolled out with rolling pin and cut to make additional leaves.) Lightly brush each leaf with beaten egg.
Place 1 teaspoon apple butter on center of 12 of the leaves. Place another leaf on top of each; gently press edges together to seal. Place on cookie sheet; lightly brush tops with beaten egg, and sprinkle with sugar.
Bake 10 to 15 minutes or until golden brown.