1
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Cream butter and peanut butter. Gradually add sugar, beating until light and fluffy. Add egg and vanilla, beating well. Combine flour, soda. Add to creamed mixture, mixing well. Chill dough 1 hour.
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2
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Shape into 48 (1") balls. Place in lightly greased 1 3/4" muffin pans, shaping each into a shell. Convection Cook at 325° for 8-10 minutes. Dough will rise during baking. Remove from oven, and immediately press a miniature peanut butter cup evenly into each hot crust. Cool before removing from pan. Makes 4 dozen.
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