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Peanut Butter Easter Baskets




Source of Recipe


Submitted by Jeri to Hearts Home Wed Apr 5, 2000






List of Ingredients



• 1-1/4 cups firmly-packed brown sugar
  
• 3/4 cup creamy peanut butter
  
• 1/2 cup Crisco Shortening
  
• 3 tbsp milk
  
• 1 tbsp vanilla
  
• 1 egg
  
• 1-3/4 cups all-purpose flour (plus 4 tbsp divided)
  
• 3/4 tsp salt
  
• 3/4 tsp baking soda
  
• Frosting:
  
• 2 cups icing suga
  
• 1/4 cup Golden Crisco Shortening
  
• 1-2 tbsp milk
  
• Food coloring
  
• Decorations (your choice) jelly beans, chips, decorating gel, raisins, candies, etc.
  






Instructions



1. For baskets, combine brown sugar, peanut butter,
   shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
   
2. Combine flour, salt and baking soda. Add to creamed
   mixture at low speed. Mix just until blended.
   
3. Divide dough into quarters. Wrap each quarter of dough
   with plastic wrap. Refrigerate at least 2 hours. Keep
   refrigerated until ready to use.
   
4. Cover the outside of six 3-inch wide x 2-inch tall ovenproof bowls with aluminum foil. Press aluminum foil securely to sides of bowls. Grease foil with shortening. Preheat oven to 375°F. Place sheets of
   foil on countertop for baskets.
   
5. Spread 1 tablespoon of flour on large sheet of
   waxed paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Remove top sheet of waxed paper. Place a 7-inch round plate on dough. Cut circle with knife using plate as guide. Place bowls upside down on ungreased baking sheet. Transfer dough circles to foiled bowl with large pancake turner. Form to sides of bowl with fingers. Roll out remaining dough.
   
6. Bake one baking sheet at a time at 375°F for 7 to 8 minutes, or until set and just beginning to brown.
   DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove
   cookies to foil to cool completely. Remove cookies from the molds.
   
7. For frosting, combine icing sugar, shortening and
   vanilla in medium bowl. Beat at low speed, adding enough milk to make good spreading consistency. Divide frosting into 3 or 4 small bowls. Add different food color to each bowl one drop at a time until desired shade is reached. Decorate baskets with colored frostings and assorted decorations.
   






Final Comments


Makes: About 6 cookie baskets