• 1 1/4 cups firmly packed brown sugar 
• 3/4 cup creamy peanut butter 
• 1/2 cup shortening 
• 3 tablespoons milk 
• 1 tablespoon vanilla 
• 1 egg 
• 1 3/4 cups all purpose flour plus 4 tablespoons; divided 
• 3/4 teaspoon salt 
• 3/4 teaspoon baking soda 

• 2 cups powdered sugar 
• 1/4 cup shortening (golden crisco shortening works well) 
• 1 - 2 tablespoons milk 
• food coloring 
• decorations of your choice, jelly beans, chocolate chips, decorating gel, raisins, candies for example. 

Method 

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. 
Combine flour, salt and baking soda.  
Add to creamed mixture at low speed. Mix just until blended. 
Divide dough into quarters.  
Wrap each quarter of dough with plastic wrap.  
Refrigerate at least 2 hours.  
Keep refrigerated until ready to use. 
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. 
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. 
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. 
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. 

Makes: About 6 cookie baskets