| 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
A Message from our Provider:
“Jesus: If only you knew . . .”