Preheat oven to 350°F. Using electric mixer fitted with paddle, cream butter and sugar until smooth. Add vanilla and beat until combined. In separate bowl, combine flour, cornstarch and salt; mix together and add to creamed mixture, one tablespoon at a time. Continue mixing until dough comes together and shape into ball.
Shape into 1-inch balls, about 2 teaspoons each. Arrange one ball in each cup of mini muffin pan(s). With your fingers and a dab of water, if necessary, press dough evenly on bottom and up sides of muffin cup to form a well. Bake at 350°F for 8 to 10 minutes or until edges are golden brown. Remove from oven and set aside to cool.
Meanwhile, in 1-quart saucepan, gently heat whipping cream to simmer. Remove from heat; add chocolate chips and stir until chips are melted and mixture is smooth. Stir in chopped raisins; mix together well. Set aside.
Measure powdered sugar, vanilla and whipping cream for glaze into small bowl; beat together until smooth. Remove cookies from muffin tins and arrange on parchment or wax paper. Divide and spoon filling into well of each cookie. Sprinkle chopped pecans over all and drizzle with glaze. Store cookies in an air tight container for up to a week.
Note: Plugrá European-Style Butter, Nielsen Massey Vanilla Extract, King Arthur All-Purpose Flour, available at Whole Foods, are recommended.
- 1/2 Cup unsalted butter, softened
- 1/3 Cup light brown sugar
- 1 Teaspoon vanilla extract
- 1 Cup all-purpose flour
- 1 Tablespoon cornstarch
- Pinch of salt
- 1/4 Cup whipping cream
- 1/2 Cup bittersweet or dark chocolate
- 1/2 Cup chopped California Fiesta or Flame raisins