Preheat your oven to 425˚F.

Using a food processor, combine all the dry ingredients together and then pulse in the cold butter until a course meal forms.  Pour in your cream, egg, and vanilla while the processor is whirling. Keep it on until you see a dough form. This should take less than a minute.

Pinch and roll out 24 balls from the dough and place one ball in each cup of a greased 24 ct. mini muffin tin. Using a spoon, mallet, or tart press sprinkled with flour, make a well into each dough ball.

In a preheated 425 degree oven, bake the cups for 10 minutes.  Remove the pan from the oven and using the same tool, re-press the well.

Put the pan back into the oven and bake again for 5 more minutes or until the edges of the well are golden brown.

After a few minutes, remove the cups from the pan and allow them to completely cool.  Fill with your favorite jams, jellies, creams and/or fruit.