Anyone who has children knows how important it is to have a supply of cookies on hand. They are perfect for snacks with milk, can be used as dessert, are easy to handle on picnics, go easily in lunchboxes, and are perfect to grab on the way out the door. These Amish Pizza Cookies have a peanut butter cookie base and are baked on a pizza pan. Kids love making them and eating. I enjoy making them on foil, throw away pizza pans and taking them to church meals, picnics, reunions, etc. They will disappear quickly and you just toss the pan!
Amish Pizza Cookies
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 stick butter
- 1 egg
- 1/2 cup peanut butter
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 cup chocolate chips
- 2 cups miniature marshmallows
Preheat oven to 375 degrees.
Mix the granulated sugar, brown sugar, and butter together. Add the egg and mix in well. Mix in the peanut butter and vanilla. Add the flour and mix well. Press or roll dough on a 15-inch pizza pan, going all the way to the edge of the pan. Bake at 375 degrees for 10 minutes. Remove from the oven and sprinkle the chips and marshmallows over the top. Return to the oven for 5 to 8 minutes until topping starts to melt. Cut when completely cooled.
- 2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter
- 3/4 cup powdered sugar
- 1 egg
- 1 tsp vanilla
- 1/4 cup each seedless raspberry jam and strawberry preserves
Mix flour, baking powder, and salt in a bowl. In a large bowl, beat together butter, sugar, egg, and vanilla. Beat the flour mixture into the sugar mixture. Divide dough in half; shape each into a disc, wrap in plastic wrap and chill for 1 hour.
Preheat oven to 350 degrees. Coat baking sheet with nonstick cooking spray.
Roll 1 dough disc on floured waxed paper to a 1/4-inch thickness. Using a round cookie or biscuit cutter, cut out the cookies. In half the cookies, cut out a 3/4-inch hole in the center. Repeat with the second dough disc. Reroll scraps for additional cookies. Place the cookies on the prepared cookie sheet. Bake at 350 degrees for 8 to 10 minutes or until lightly browned around the edges. Remove to a wire rack to cool.
After cookies are cooled, spread a scant 1/2 teaspoon raspberry jam on half of the solid cookies. Do the same to the other half of the solid cookies using strawberry preserves. Dust cookies with the hole in the center lightly with powdered sugar and place on top of the jam and preserves making sandwich-style cookies. Makes 3 to 3 1/2 dozen cookies.
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Photo. Conger Design