Yield: 60 Servings
|¾ cup||Creamy peanut butter|
|¾ cup||Sugar; divided|
|½ cup||Packed brown sugar|
|1 teaspoon||Vanilla extract|
|1⅓ cup||All purpose flour|
|½ teaspoon||Baking soda|
|30||Miniature peanut butter cups; halved|
|60||Cake decorator flowers|
Flatten the gumdrops; cut into small leaf shapes and set aside. In a mixing bowl, cream peanut butter, shortening, ½ cup sugar and brown sugar. Add the egg, milk and vanilla; mix well. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Shape into 1 inch balls.
Roll in remaining sugar; place on ungreased baking sheets. Bake at 350 for 10-12 minutes or until lightly browned. Remove from the oven and immediately lightly press one peanut butter cup, cut side down, into each cookie to form a basket. Press a candy flower onto cookie so it appears as if a flower is coming out of the basket; press gumdrop leaves next to flowers. Cool on wire racks. Yield about 5 dozen.
Recipe by: Tasste of Home April-May 97 Posted to MC-Recipe Digest V1 #994 by L979<L979@...> on Jan 8, 1998