One of my favorite cookies is this recipe for Peanut Butter Tartlets that I developed when I worked as a test kitchen home economist. These little tarts are rich in peanut flavor because peanut butter appears in both the tart pastry and the filling. You’ll need mini muffin pans to make these treats. The full recipe follows these step-by-step photos.
Begin by making the tartlet dough. Combine the dry ingredients and then use a pastry blender to cut in the butter and peanut butter. The mixture should be crumbly.
Using your hands, gently pull the mixture together to form a ball. Do not knead the dough since this will cause the tarts to become tough. Wrap the ball of dough in plastic wrap and refrigerate at least 20 minutes. This allows the dough to relax and firm up and also gives you time to prepare the filling. To make the filling, simply blend the ingredients together, mixing until smooth.
Take a rounded tablespoon of dough and roll it into a ball. You should be able to get 45 balls from the dough. Place each ball into the cups of mini-muffin pans. Use your fingers to hollow out the dough and form a tart shell. Be sure there are no holes in the bottom of the tartlets.
Fill each tart shell with a tablespoon of the filling. Do not over fill. If the tarts are too full, the filling will overflow and create a mess!
Bake in the center of a preheated 350 degree F. oven for 25 minutes or until the tarts are golden brown. Set the hot muffin pans on a wire rack to cool for about 5 minutes. Then turn the tarts out of the pan and allow them to cool completely on wire racks. These tartlets can be made ahead and freeze well. Enjoy!
Peanut Butter Tartlets
2-2/3 cups all-purpose flour
½ teaspoon salt
½ cup granulated sugar
1 cup butter or margarine, at room temperature
1/3 cup creamy peanut butter
2 eggs, well beaten
½ cup creamy peanut butter
½ cup granulated sugar
½ cup packed brown sugar
1 teaspoon all-purpose flour
2 eggs, at room temperature
2 tablespoons milk or cream
1 teaspoon vanilla extract
To make the dough: In a large bowl, combine 2-2/3 cups flour, salt, and ½ cup granulated sugar. Using a pastry blender, cut in 1 cup butter and 1/3 cup peanut butter until mixture resembles coarse crumbs and ingredients are well mixed. Shape into a ball. Dough will be soft. Wrap in waxed paper or plastic wrap and refrigerate at least 20 minutes.
While dough chills, prepare filling: In medium bowl, combine ½ cup peanut butter, ½ cup granulated sugar, brown sugar, 1 teaspoon flour, 2 eggs, milk, and vanilla extract. Stir to blend well.
Heat oven to 350 degrees F.
For each tartlet, place one rounded tablespoon of dough into ungreased mini muffin cups. Press and shape to form a pastry shell. Spoon one tablespoon of filling into each tart.
Bake 25 minutes or until filling is golden brown. Cool in pans for 5 minutes before removing; complete cooling on wire racks.