-
Use nonstick miniature muffin tins 2 inches or 5 centimeters in diameter
-
Weigh butter and sugar into TM bowl; cream to combine well for 1 minute at speed 3.5
-
Add vanilla extract; combine for 5 seconds at speed 3
-
Weigh in dry ingredients; stir to combine for 30 seconds from speed 2 to 5 until dough begins to clump
-
Remove from TM bowl; form into a ball
-
Cover and refrigerate 30-60 minutes; form into small balls (15 grams each)
-
Using fingertips, press dough onto bottom and up sides of each individual miniature muffin tin mold ensuring even sides and bottom; dock each with tines of fork to prevent puffing when baking
-
Place filled unbaked shells into freezer for about 15 minutes or refrigerator for 30 minutes to prevent puffing while baking; pre-heat oven to 325F ensuring rack is in centre of oven while cooling shells
-
Bake 16-18 minutes or until edges a light golden brown; check halfway through and lightly prick bottom of each shell, again, if necessary
-
Set on rack still inside nonstick miniature muffin pan to cool completely: important to prevent breakage as shells are very fragile until completely cool
-
Place flat surface (pan) over shells; carefully invert entire pan onto flat surface, gently knocking on bottom and lift to reveal shells
-
Shells store very well in tightly sealed labeled and dated container in freezer for 3 to 6 months