These Butter Tart Thumbprint Cookies are filled with ooey gooey rich butter tart filling, nestled in a pecan sugar cookie. If you don't love raisins, you can easily substitute pecans in the filling. But if you love butter tarts, you will love this scrumptious cookie with an easy butter tart filling!
In small pot on stove top, add vanilla and whipping cream, heat, then add butter.
In a medium bowl, combine egg, and brown sugar.
Add egg mixture to warm cream mixture and simmer on low, then add vinegar and cornstarch. Add raisins here.
Keep whisking until thickened on med-low heat for about 10-15 minutes. It should be the consistency of gravy. Remove from heat and set aside to cool. After 10 minutes, refrigerate.
Preheat oven to 350 degrees F. Spray a baking sheet with non stick cooking spray.
In large bowl, with an electric mixer on low speed, cream butter and sugar until combined. Add eggs and mix well,
In a separate mixing bowl, add flour, ground pecan and baking powder together. Mix with spoon until it becomes to stiff to continue using a spoon, then add the butter mixture to the flour mixture and use your hands to mix the dough together until it's completely incorporated.
Cover and chill dough for 1 hour
Roll dough into 1 " (approximately) balls. If the dough feels sticky, make sure you have some flour nearby to flour your hands as needed.
Press thumb into center of ball to make a pit.
Press outside edges of cookie with a floured fork, as you would around the edge of a pie.
Bake for 10-12 minutes until golden brown on the bottom
As soon as the cookies are out of the oven, use your thumb or the bottom of a teaspoon to reinforce indent in cookie.
Fill indent with about ½ teaspoon of cooled butter tart filling.
Continue to cool on rack for 5 minutes
Store in fridge for 10 days or freeze for up to 4 months