Ingredients
1 (16.5-oz.) log refrigerated sugar cookie dough
1/4 c. all-purpose flour
3 (0.67-oz.) tubes black gel icing
18 Reese’s Big Cups
1/4 c. yellow decorating icing
3 tbsp. peanut butter
Preparation
Make sure your peanut butter cups are at room temperature to avoid cracking while cutting in half.Don’t stack these cookies! That black cookie icing never really hardens, so keep them in a single layer to avoid smudging.
Step 1Preheat oven to 350°. In a large mixing bowl, combine cookie dough and flour. Roll out to 1/8” thick, then use a paring knife to draw the shape of a heeled leg for each cookie (or trace them, using the stencil we created in the PDF above). Bake until cookies are lightly golden around the edges, about 10 minutes. Set aside to cool.Step 2Use the black cookie icing to draw a heel on the leg lamp, as well as a crosshatch design to mimic the fishnet stockings. Place in the refrigerator to harden, about 10 minutes. Step 3Remove Reese’s cups from wrappers, slice each in half length-wise. Dab a little peanut butter on the cut side of each Reese’s cup, then gently press it against the top of the sugar cookie. Step 4In a small bowl, mix yellow icing with 2 teaspoons water. Using a small silicone spatula or pastry brush, coat the Reese’s cup with icing to fill in crevices on the peanut butter cup to mimic a yellow lampshade. Place in the refrigerator to harden, about 10 minutes.
Pro tips:
Make sure your peanut butter cups are at room temperature to avoid cracking while cutting in half.Don’t stack these cookies! That black cookie icing never really hardens, so keep them in a single layer to avoid smudging.
Made these? Let us know how it went in the comment section below!
