Espresso Tarts

In a large mixing bowl beat butter, shortening, and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, salt, cinnamon, and nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in the egg, espresso powder, and vanilla until combined. Beat in as much of flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

In a small saucepan combine whipping cream and espresso powder. Bring to boiling over medium heat. Remove from heat. Add semisweet chocolate (do not stir). Let stand for 5 minutes. Stir until smooth.

1. In a large mixing bowl beat butter, shortening, and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

For filling, in a small saucepan cook and stir chocolate and butter over low heat until melted. Remove from heat. Stir in egg, brown sugar, vanilla and peppermint extracts. Spoon 1 slightly rounded teaspoon of the filling into each dough-lined muffin cup.