Strawberry Sugar Cookie Cups

Strawberry Sugar Cookie Cups 1/3 - cup salted butter, softened 1/3 - cup shortening 1 - cup granulated sugar 1 - teaspoon vanilla extract 1 – beaten egg 2 - cups all purpose flour 1 - teaspoon baking powder 1 – (21 oz) can Lucky Leaf Strawberry Pie Filling White Chocolate Chips, melted for drizzling Preheat oven to 350 degrees. Generously spray a 24 mini muffin pan with non stick baking spray. In a medium size bowl beat the butter and shortening together with an electric mixer. Add sugar, vanilla extract and beaten egg; mix to combine. In a separate bowl, mix together the flour and baking powder. Add the flour mixture to the creamed mixture. Mix together scraping the sides of the bowl. I used my kitchen aid mixer (with the paddle attachment) to mix everything until it pulled away from the bowl and started to form into a ball. Using a one inch cookie scoop, scoop out cookie dough and roll into a ball, add one cookie dough ball to each muffin cup. Bake at 350 degrees for about 11-13 minutes or the edges are lightly golden brown. Watch closely so they do not brown too quickly. Remove from oven and press down each cookie cup (using the back of cookie scoop) to make a small indentation to form a small cup. Let cookie cups cool in pan for 10 – 15 minutes before removing. To remove run a butter knife around the edges and pop out each cookie cup. Cool cookie cups completely on a baking rack before filling. Fill each cookie cup with about one tablespoon of strawberry pie filling. Drizzle tops with melted white chocolate. Cook's Note: One 16.5 oz roll of refrigerated cookie dough can be substituted for homemade sugar cookie dough.