Pizza Supplies
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Amish Pizza Recipes For Jam Filled Cookies and Cookies
Anyone who has children knows how important it is to have a supply of cookies in hand. Perfect sandwich with milk, can be used as dessert, are easy to handle in field days, be easily and lunchboxes, and perfect to take on the road toward the door. These cookies have a base Pizza Amish peanut butter cookie and pizza baked in a pan. Children love to make and eat. I like to do the role of them, throwing trays of pizza and take them to church meals, snacks, meetings, etc. They disappear quickly and you just throw the bread!
Amish PIZZA COOKIES
1 / 2 cup granulated sugar
1 / 3 cup brown sugar
Butter 1 / 2 stick
1 egg
1 / 2 cup butter peanut
1 teaspoon vanilla
1 1 / 2 cups flour
Topping:
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 well. Mix peanut butter and vanilla. Add the flour and mix well. Press or roll dough into a 15-inch pizza pan, all the way to the edge of the pan. Bake at 375 degrees for 10 minutes. Remove from oven and sprinkle the chips and marshmallows on top. Return to oven for 5 to 8 minutes until melting starts beating. Cut when completely cooled.
JAM-FILLED COOKIES
2 cups all-purpose flour
Bake 1 / 4 teaspoon
Salt 1 / 4 teaspoon
Butter 1 / 2 cup
3 / 4 cup powdered sugar
1 egg
1 teaspoon vanilla
1 / 4 cup each seedless raspberry jam and strawberry jam
Combine flour, baking powder and salt in a bowl. In a large bowl, beat butter, sugar, egg and vanilla. Whisk flour mixture into sugar mixture. Divide dough in half, each in the form of a disc, wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 degrees. Coat baking sheet with nonstick cooking spray for cooking.
Roll 1 dough disk into flour wax paper to 1/4-inch thickness. Using a cutter round cookie or biscuit, cut the cookies. In half of the cookies, cut a 3/4-inch hole in the center. Repeat with the second disk of dough. Reroll scraps for additional cookies. Place the cookies on the prepared pan. Bake at 350 degrees for 8 to 10 minutes or until browned around the edges. Remove to a wire rack to cool.
After the cookies are cooled, spread a 1 low / 2 teaspoon raspberry jam on half of the solid cookies. Repeat with the other half of the solid cookies by the use of strawberry preserves. Dust cookies with the hole in the center lightly with powdered sugar and place on top of the jam and preserved sandwich cookies style. Makes 3 to 3 1 / 2 dozen cookies.
Enjoy!
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March 21, 2010
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