May Baskets

Bite-size peanut butter cups are gently pressed on each sugar cookie, providing the basket for these festive May Day cookies.

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  • Makes: 48 servings
  • Prep: 45 mins
  • Bake: 8 mins 350°F
  • Stand: 2 mins

May Baskets

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Directions

  1. 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.
  2. 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.
  3. 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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Nutrition Facts (May Baskets)

  • Per serving:
  • 118 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 15 mg chol.,
  • 65 mg sodium,
  • 15 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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