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 separate bowl, combine egg, and brown sugar.
Add egg mixture to warm cream mixture and simmer on low, then add vinegar and cornstarch.
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.
In large mixing bowl, cream butter and sugar until combined. Add eggs and mix well,
In a separate bowl, add flour, ground pecan and baking powder together. Mix with spoon until it becomes to stiff to continue using a spoon, then 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 centre 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 lightly browned 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
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📋Butter Tart Thumbprint Cookies
Amount Per Serving (1 cookie)
Calories 130Calories from Fat 54
% Daily Value*
Saturated Fat 3g19%
Vitamin A 165IU3%
Vitamin C 0.1mg0%
* Percent Daily Values are based on a 2000 calorie diet.