Preheat oven to 350°. Generously spray a 24 mini muffin pan with non-stick baking spray.
In a medium size bowl, beat the butter and shortening together with an electric mixer. Add sugar, vanilla extract and beaten egg to combine.
In a separate bowl, mix together the flour and baking powder. Add the flour mixture to the creamed mixture. Mix together, scraping the sides of the bowl, until combined.
Using a one inch cookie scoop, scoop out cookie dough and roll into a ball. Add one cookie dough ball to each muffin cup.
Bake at 350° for about 11-13 minutes or the edges of cookies are lightly golden brown. Watch closely so they do not brown too quickly.
Remove from oven and press down each cookie cup (using the back of a spoon) to make a small indentation to form a small cup.
Let cookie cups cool in pan for 10-15 minutes before removing. To remove, run a butter knife around the edges and pop out cookie cup.
Cool cookie cups completely on a baking rack before filling.
Fill each cookie cup with about one tablespoon of strawberry pie fruit filling. Drizzle tops with melted white chocolate.
One 16.5 oz roll of refrigerated cookie dough can be substituted for homemade sugar cookie dough.