1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup SunButter® (we used Creamy)
2 tablespoons butter, softened
2/3 cup sugar
1 large egg
2 teaspoons vanilla
3/4 cup strawberry preserves (or your favorite flavor)
2/3 cup white chocolate chips (check label for peanut and tree nut free statement)
Heat oven to 375°F; line a regular muffin tin with 12 paper liners; set aside.
In a medium bowl whisk together flour, baking soda and salt, set aside.
In a large bowl, beat together SunButter and butter, then add sugar and continue beating. When mixture is fully creamed, mix in egg and vanilla. Slowly stir in dry ingredients until fully mixed.
In prepared muffin tin, press 2 teaspoons of dough into bottom of each paper liner
Bake until the dough is puffed and light golden, about 12 to 14 minutes. Remove from oven and immediately press a 1/2 teaspoon round measuring spoon into the top of each tartlet to make depression for strawberry preserves. Fill each depression with about 1 teaspoon of strawberry preserves. Cool completely.
Once tartlets are cool, melt white chips in microwave or double broiler and drizzle on top of tartlets. Let chocolate cool completely before serving.