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This recipe for PEANUT BUTTER BASKETS, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Helen Eastwood
Added: Monday, June 12, 2006


30 Green Gum drops
3/4 C. Creamy Peanut Butter
1/2 C. Shortening
3/4 C. Sugar, divided
1/2 C. Brown Sugar, packed
1 Egg
2 T. Milk
1 tsp. Vanilla
1-1/3 C. all-purpose Flour
1/2 tsp. Baking Soda
1/2 tsp. Salt
30 miniature Peanut Butter Cups, halved
60 Cake Decorator Candy Flowers

Flatten the Gum drops; cut into small leaf shapes and set aside.
In a mixing bowl, cream peanut butter, shortening, 1/2 C. 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-in 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 flower. Cool on wire racks.

Number Of Servings:
Number Of Servings:
Yield: About 5 dozen.




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