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servings:48
cook time:8min
Ingredients
1 cup butter (no substitutes), softened
1/2 cup sugar
1 teaspoon vanilla
1 egg yolk
2-1/4 cups all-purpose flour
1/4 cup sugar
24 bite-size chocolate-covered peanut butter cups, halved crosswise
1 16-ounce can vanilla frosting
Food coloring
cook time:8min
Ingredients
1 cup butter (no substitutes), softened
1/2 cup sugar
1 teaspoon vanilla
1 egg yolk
2-1/4 cups all-purpose flour
1/4 cup sugar
24 bite-size chocolate-covered peanut butter cups, halved crosswise
1 16-ounce can vanilla frosting
Food coloring
Directions
Beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar, vanilla, and 1/4 teaspoon salt; beat until combined, scraping sides of bowl occasionally. Beat in egg yolk. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
Shape dough into 1-inch balls. Roll balls in the 1/4 cup sugar; place 2 inches apart on an ungreased cookie sheet. Flatten until about 1/4 inch thick. Bake in a 350 degree F oven for 8 to 10 minutes or until bottoms are lightly browned. Remove from oven. Transfer to wire racks and cool for 2 minutes. Press a peanut butter cup half, cut side down, into each cookie; cool completely.
To decorate, tint portions of frosting desired colors with food coloring. Pipe a basket handle, flowers, and leaves above candy basket as desired. Makes about 48 cookies.
Beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar, vanilla, and 1/4 teaspoon salt; beat until combined, scraping sides of bowl occasionally. Beat in egg yolk. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
Shape dough into 1-inch balls. Roll balls in the 1/4 cup sugar; place 2 inches apart on an ungreased cookie sheet. Flatten until about 1/4 inch thick. Bake in a 350 degree F oven for 8 to 10 minutes or until bottoms are lightly browned. Remove from oven. Transfer to wire racks and cool for 2 minutes. Press a peanut butter cup half, cut side down, into each cookie; cool completely.
To decorate, tint portions of frosting desired colors with food coloring. Pipe a basket handle, flowers, and leaves above candy basket as desired. Makes about 48 cookies.
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