Mix shortening, peanut butter, sugars, and egg thoroughly. Blend all dry ingredients; stir into shortening mixture. Chill dough.
Heat oven to 375º. Using a mini ice cream scoop or spoon, drop a tablespoon of dough into each cup of greased mini muffin tins. Bake 10 to 12 minutes until edges are browned and crackled, the centers will not be completely set.
Remove the cookies from the oven and use the end of a thick-handled wooden spoon to make a small, deep well in the center of each cookie and fill with your favorite jam or jelly.
Transfer cookies to a rack to cool completely.*I decreased the soda to ½ teaspoon to adjust for my high altitude. I used Crisco Butter Flavored Shortening Sticks - already pre-measured for you!