It’s Day 10 of the 12 Days of Cookies! And this cookie is based off of a Canadian classic — butter tarts! These thumbprint cookies have a shortbread-like cookie base and a gooey butter tart filling which makes such a delicious sweet treat!
We added currants to the filling (because we typically add currants to our butter tarts), and raisins to the cookies but you can leave the cookies and filling plain, add pecans to the filling or put raisins just in the cookies or in the filling. There’s lots of options and any which way you make them, they’re simply delicious!! These cookies are a family favorite!!
Let’s get started!
First, we will prepare the filling. In a pot, combine vanilla, whipping cream and butter and heat until melted. Combine egg, cornstarch and brown sugar and add to cream mixture. Add lemon juice and simmer, whisking often. Cook until thickened. Remove from heat, pour into a bowl and refrigerate until cold.
We decided to make the filling in the microwave and added 2 tbsp currants to the filling.
Next up, the cookie dough. Combine butter and sugar until fluffy.
Add egg yolks, vanilla, and salt. Stir well.
Add flour. The mixture may be crumbly, but keep beating. The dough will come together. Add raisins.
Use a cookie scoop to scoop out dough. Roll into balls. Roll in sugar if you like. I find the filling sweet enough that I do not roll the cookies in sugar. Place on cookie sheet. Make an indent in cookies.
Bake at 350F for 8 to 10 minutes or until edges are golden.
Remove from oven and lightly indent cookie once again. Loosen from cookie sheet. Let cool completely.
Spoon about 1/2 tsp filling into each cookie. Drizzle with melted white chocolate to jazz it up, or leave plain. I like them plain. These cookies freeze well.
Butter Tart Thumbprint Cookies
Butter Tart Filling:
1 tbsp butter
1 tsp vanilla
3/4 cup brown sugar
1 egg – whisk well or use 2 egg yolks
2 tbsp heavy cream
1 tsp lemon juice
1 tbsp cornstarch
In a pot, combine vanilla, whipping cream and butter. Combine egg, cornstarch and brown sugar and add to cream mixture. Add lemon juice and simmer, whisking often. Cook until thickened. Remove from heat, pour into a bowl and refrigerate until cold.
Cookies:
1 cup butter
2/3 cup sugar
2 egg yolks
1 tbsp homemade vanilla or 1 tsp store bought
1/4 tsp salt
2 cups flour — add up to 1/4 cup extra if needed
1/3 cup raisins – soaked in hot water for 15 minutes then drained
Combine butter and sugar until fluffy. Add egg yolks, vanilla, salt and flour. The mixture will be crumbly, but keep beating. The dough will come together. Add raisins.
Use a cookie scoop to scoop out dough. Roll into balls. Roll in sugar if you like. Place on cookie sheet.
Press your thumb in or use the handle of a wooden spoon to make an indent.
Bake at 350F for 8 to 10 minutes or until edges are golden. Remove from oven and lightly indent cookie once again. Let cool completely.
Fill with butter tart filling. Drizzle with melted white chocolate or leave plain.
enjoy from Our City Homestead to yours