Peanut Butter Tarts Recipe

• ½ cup Shortening
• ½ cup White Sugar
• ½ cup packed Brown Sugar
• 1 Egg
• ½ cup Peanut Butter
• 1¼ cups All-Purpose Flour
• ½ tsp Baking Powder
• ¾ tsp Baking Soda
• ¼ tsp Salt
• 12 miniature chocolate covered Peanut Butter Cups (unwrapped)
• 1 cup frozen Whipped Topping (thawed)

• Combine shortening, brown sugar and white sugar in a medium mixing bowl. Mix well to cream the contents.
• Add egg and peanut butter. Stir well.
• Sift flour, baking powder, baking soda and salt in a separate bowl.
• Add the flour mixture to the peanut butter mixture and mix.
• Refrigerate the dough for about 1 hour.
• Preheat oven to 375 °F (190 °C).
• Grease a mini muffin pan lightly.
• Divide the dough into walnut size balls.
• Place the balls in muffin cups and flatten them lightly on top.
• Bake the muffins for about 8 to 10 minutes till they turn light brown.
• Unwrap the mini peanut butter cups.
• Press the peanut butter cups into the center of the cookie tarts while still hot.
• Let the cookies cool and remove from the pan.
• Pipe whipped topping into the center of the peanut butter cup using a pastry bag.