Instructions: Flatten the gumdrops; cut into small leaf shapes and set aside. In a mixing bowl, cream peanut butter, shortening, 1/2 cup sugar and brown sugar. Add the egg, milk and vanilla; mix well. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Shape into 1 inch balls.

Roll in remaining sugar; place on ungreased baking sheets. Bake at 350 for 10-12 minutes or until lightly browned. Remove from the oven and immediately lightly press one peanut butter cup, cut side down, into each cookie to form a basket. Press a candy flower onto cookie so it appears as if a flower is coming out of the basket; press gumdrop leaves next to flowers. Cool on wire racks.

Yield about 5 dozen.

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