1-1/4 cups (300 mL) firmly-packed brown sugar
3/4 cup (175 mL) creamy peanut butter
1/2 cup (125 mL) Crisco Shortening
3 tablespoons (45 mL) milk
1 tablespoon (15 mL) vanilla
1 egg
1-3/4 cups (425 mL) all-purpose flour (plus 4 Tbsp/60 mL divided)
3/4 teaspoon (3 mL) salt
3/4 teaspoon (3 mL) baking soda
Frosting:
2 cups (500 mL) icing sugar
1/4 cup (50 mL) Golden Crisco Shortening
1-2 tablespoons (15-30 mL) milk
Food colouring
Decorations (your choice) jelly beans, chips, decorating gel, raisins, candies, etc.
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.
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 (7.5 cm) wide x 2-inch (5 cm) tall ovenproof bowls with aluminum foil. Press aluminum foil securely to sides of bowls. Grease foil with shortening. Preheat oven to 375 F (190 C). Place sheets of foil on countertop for baskets.
Spread 1 tablespoon (15 mL) 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 (6 mm) thickness. Remove top sheet of waxed paper. Place a 7-inch (18 cm) 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 (190 C) 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.
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 colour to each bowl one drop at a time until desired shade is reached. Decorate baskets with coloured frostings and assorted decorations.
Makes: About 6 cookie baskets