Cupid Cups

Directions

1. 1
   Prepare cookie dough.
2. 2
   In a large bowl, combine flour baking powder and salt.
3. 3
   In another large bowl, beat butter and sugar with a mixer at low speed until blended.
4. 4
   Increase speed to high, beat until light and fluffy 5 minutes.
5. 5
   Reduce speed to low, beat in eggs and vanilla until mixed, then beat in flour mixture just until blended.
6. 6
   Divide dough into 4 quarters, flatten each into a disk, wrap in plastic and refrigerate overnight.
7. 7
   When your ready to make the Cupid Cups, remove 2 disks of dough from the refrigerator.
8. 8
   Keep remaining dough in fridge or freezer for future use.
9. 9
   Preheat oven to 350F Mist 36 mini muffins with cooking spray or line with paper liners.
10. 10
    Roll a rounded teaspoon of dough into a ball; press into and up sides of a mini muffin cup to form a shell.
11. 11
    Repeat with the remaining dough.
12. 12
    Bake about 12-15 minutes or until lightly golden.
13. 13
    Remove from oven and press the end of a wooden spoon into each cookie cup to reshape cup.
14. 14
    Cool 2 minutes in pans, then carefully remove cookie cups to reach to cool completely.
15. 15
    Meanwhile, beat peanut butter, sugar and butter in a bowl with an electric mixer until creamy.
16. 16
    Fill each cookie cup with about a tablespoon filling (use a piping bag or a zip-lock bag with the corner snipped off, if you like).
17. 17
    Top with chocolate candy.