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Name: Peanut Butter Baskets
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 60
Cuisine: American
Ingredients: 30 Green gumdrops; 60 Cake decorator flowers; 3/4 c Creamy peanut butter; 1/2 c Shortening; 30 Miniature peanut butter; 2 tb milk; 3/4 c Sugar; divided; 1 Egg; 1 ts Vanilla extract; 1 1/3 c All purpose flour; 1/2 ts Salt; 1/2 c Brown sugar packed; 1/2 ts Baking soda

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INGREDIENTS

30 Green gumdrops
60 Cake decorator flowers
3/4 c Creamy peanut butter
1/2 c Shortening
30 Miniature peanut butter
2 tb milk
3/4 c Sugar; divided
1 Egg
1 ts Vanilla extract
1 1/3 c All purpose flour
1/2 ts Salt
1/2 c Brown sugar ; packed
1/2 ts Baking soda

INSTRUCTIONS

Flatten the gumdrops; cut into small leaf shapes and set aside. In a mixing bowl, cream peanut butter, shortening, 1/2 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 on Jan 8, 1998

NOTES

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Peanut Butter Baskets

30 Green gumdrops
60 Cake decorator flowers
3/4 c Creamy peanut butter
1/2 c Shortening
30 Miniature peanut butter
2 tb milk
3/4 c Sugar; divided
1 Egg
1 ts Vanilla extract
1 1/3 c All purpose flour
1/2 ts Salt
1/2 c Brown sugar packed
1/2 ts Baking soda

Flatten the gumdrops; cut into small leaf shapes and set aside. In a mixing  bowl, cream peanut butter, shortening, 1/2 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@aol.com> on Jan 8, 1998

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Nutrition

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Serving Size: 1 Serving (11g)
Recipe Makes: 60 Servings

Calories: 53
Calories from Fat: 25 (47%)

Amt Per Serving		% DV

	Total Fat 2.8g	4 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.3g
Cholesterol 4.2mg		1 %
Sodium 22.8mg		1 %
Potassium 31.7mg		1 %
Total Carbohydrate 6.2g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 6g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 53

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