Chocolate Peanut Butter Shortbread Bites

1. Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, and cocoa powder. Cover and process with on/off pulses until combined. Add butter and peanut butter. Cover and process with on/off pulses just until mixture starts to cling. Remove dough and form into a ball.

2. On a lightly floured surface, roll dough until 1/2 inch thick. Using 1- to 2-inch cookie cutters, cut dough into desired shapes. Place cutouts 1 inch apart on an ungreased cookie sheet.

3. Bake in the preheated oven for 20 to 25 minutes or until set. Cool on cookie sheet for 5 minutes. Transfer cookies to a wire rack set over waxed paper; cool.

4. In a small microwave-safe bowl, combine chocolate pieces and 1 1/2 teaspoons of the shortening. Microwave, uncovered, on 50 percent power (medium) about 2 minutes or until melted, stirring once. In another small microwave-safe bowl, combine peanut butter pieces and the remaining 1-1/2 teaspoons shortening. Microwave, uncovered, on 50 percent power (medium) about 2 minutes or until melted, stirring once. Drizzle melted chocolate and melted peanut butter pieces on tops of cookies. Let stand until set. Makes about 32 cookies.

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.