1/2 c Crisco shortening
1 1/4 c Firmly-packed brown sugar
3/4 c Creamy peanut butter
3 tb Milk
1 tb Vanilla
1 Egg
1 3/4 c All-purpose flour
3/4 ts Salt
3/4 ts Baking soda
Pizza sauce:
1 c Milk chocolate chips
2 tb Crisco shortening
Pizza topping: *
Drizzle:
1/2 c White baking chocolate;
-chopped
1/2 ts Crisco shortening
* An assortment of the following: candy coated chocolate
pieces, miniature marshmallows, assorted nuts, raisins,
gummy bears, gumdrops, etc.
1. Preheat oven to 375F (190C). Place foil on 3 baking
sheets. Trace a 7-inch (17 cm) circle on foil using a pan
lid or form. Grease foil with shortening.
2. Combine shortening, brown sugar, peanut butter, milk
and vanilla in large bowl. Beat at medium speed of electric
mixer until well blended. Add egg. Beat just until blended.
3. Combine flour, salt and baking soda. Add to creamed
mixture at low speed. Mix just until blended.
4. Divide dough into 4 equal portions. Shape each into a
disk. Place disk in middle of circle and spread evenly to
edge with hands.
5. Bake one baking sheet at a time at 350F (180C) for 15
to 16 minutes, or until set. Use back of spoon to flatten
centre and up to edge of each hot cookie to resemble pizza
crust. Cool 5 to 8 minutes on baking sheet. Remove cookie
on foil to cool completely.
6. For Pizza sauce, combine milk chocolate chips and
shortening in large microwave-safe measuring cup or bowl.
Microwave at 50% (MEDIUM) power for 2 to 4 minutes, or
until chips are shiny and soft (or melt on rangetop in
small saucepan on very low heat). Stir until smooth. Spoon
1/3 of chocolate mixture into centre of each pizza cookie.
Spread to edge of depressed area. Sprinkle desired toppings
over chocolate.
7. For drizzle, place white chocolate chips and shortening
in heavy resealable sandwich bag. Seal. Microwave at 50%
(MEDIUM) power. Knead bag after 1 minute. Repeat until
smooth (or melt by placing in bowl of hot water). Cut tiny
tip off corner of bag. Squeeze out and drizzle over
cookies. 4 large pizza cookies.
