1 cup butter (no substitutes)
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
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.
Per Serving: cal. (kcal) 118, Fat, total (g) 6, chol. (mg) 15, sat. fat (g) 3, carb. (g) 15, fiber (g) 0, pro. (g) 1, sodium (mg) 65, Percent Daily Values are based on a 2,000 calorie diet