2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon brown sugar
1 cup shortening
1 egg
1 teaspoon vanilla
2 teaspoons vinegar
2 teaspoons cold water
Sift then measure flour; resift with baking powder, salt and brown sugar. Cut in shortening finely with pastry blender until consistency of cornmeal. Beat egg; add vanilla, vinegar and cold water. Blend into flour mixture with fork. Gather into ball. Wrap in waxed paper. Chill 2 hours. Preheat oven to 425 deg. F. Divide dough for ease in rolling. Roll to 1/8-inch thickness. Cut into 3-inch circles. Fit into 1-1/2 inch tiny tart pans. Prick bottom and sides well with fork. Bake 12 to 15 minutes or until lightly browned.