| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Cookies | 60 | Servings | |
INGREDIENTS
| 30 | Green gumdrops | |
| 3/4 | c | Creamy peanut butter |
| 1/2 | c | Shortening |
| 3/4 | c | Sugar; divided |
| 1/2 | c | Packed brown sugar |
| 1 | Egg | |
| 2 | tb | Milk |
| 1 | ts | Vanilla extract |
| 1 1/3 | c | All purpose flour |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 30 | Miniature peanut butter cups; halved | |
| 60 | Cake decorator flowers |
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 <L979@aol.com> on Jan 8, 1998
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