2 c. sifted all-purpose flour
1 tsp. salt
2/3 c. vegetable shortening
2/3 c. salted peanuts, chopped
5-6 tbsp. ice water

Sift flour and salt in bowl. Dump 1/3 cup shortening and work until like cornmeal. Add remaining 1/3 cup shortening and work until fat is little chunks. Add tablespoon of water at a time until like pie crust. Cook on inverted crinkle tart shell pans. (Not all the way to top or it will be too large.) Bake 10 to 12 minutes at 450 degrees.

Fill with peppermint ice cream and top with chocolate sauce. Makes 12 small.