Shortbread Pizza Cookie

By mrshermes2002

Ingredients

• Topping Recipes:
• 2 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 cup butter
• 2 teaspoons finely shredded orange peel or lemon peel (optional)
• Brown Sugar Shortbread Pizza Cookie
• Nutty Shortbread Pizza Cookie
• Chocolaty Shortbread Pizza Cookie
• Salted Nut Shortbread Pizza Cookie
• Toffee Crunch Shortbread Pizza Cookie
• Berries and Cream Shortbread Pizza Cookie
• Caramel-Coconut Shortbread Pizza Cookie
• Pistachio-Fruit Shortbread Pizza Cookie
• Peanut Butter Candy Shortbread Pizza Cookie
• Apricot-Rosemary Shortbread Pizza Cookie
• Banana-Walnut Shortbread Pizza Cookie
• Black Forest Shortbread Pizza Cookie

Details

Adapted from bhg.com

Preparation

Step 1

Cookie Crust:
Preheat oven to 325 degrees F. In a large bowl stir together flour and sugar.

Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. If desired, stir in orange peel. Using your hands, form mixture into a ball and knead until smooth. Slightly flatten ball.
Place dough on an ungreased cookie sheet and cover with waxed paper. Roll dough into a 10-inch circle; remove waxed paper. Crimp dough to make a scalloped edge.

Cut circle into 12 wedges; leave wedges in the circle.
Bake for 25 to 30 minutes or until bottom just starts to brown and center is set. Cut circle into wedges again while warm. Cool on cookie sheet for 5 minutes. Transfer to a wire rack; cool.

Brown Sugar Shortbread Pizza Cookie:
Prepare as directed, except substitute packed brown sugar for the granulated sugar.

Nutty Shortbread Pizza Cookie:
Prepare as directed with granulated sugar or brown sugar, except after cutting in butter, stir in 1/2 cup finely chopped pecans, walnuts, cashews, almonds, peanuts, or pistachio nuts.

Chocolaty Shortbread Pizza Cookie:
Prepare as directed, except after cutting in butter, stir in 1/4 cup miniature semisweet chocolate pieces or finely chopped semisweet chocolate.

Salted Nut Shortbread Pizza Cookie:
Prepare and cool Shortbread Pizza Cookie as directed. In a small saucepan cook and stir 24 unwrapped vanilla caramels and 2 tablespoons whipping cream over low heat until smooth. Spread shortbread wedges with two-thirds of the caramel mixture. Top with two-thirds of a 7-ounce jar marshmallow creme, spreading evenly. Sprinkle with 1/4 cup cocktail peanuts or salted cashews and drizzle with the remaining caramel mixture.

Toffee Crunch Shortbread Pizza Cookie:
Prepare and cool Shortbread Pizza Cookie as directed. Spread wedges with 2 ounces melted bittersweet or semisweet chocolate. Sprinkle with 1/4 cup coarsely chopped pecans or mixed nuts and 1/4 cup almond toffee bits or chocolate-covered toffee pieces. If desired, sprinkle with a little coarse salt.

Berries and Cream Shortbread Pizza Cookie:
Prepare and cool Shortbread Pizza Cookie as directed. In a medium bowl combine one 8-ounce package softened cream cheese, 1/4 cup powdered sugar, and 2 teaspoons finely shredded orange peel. Spread shortbread wedges with cheese mixture mixture. Top with 1 to 1 1/2 cups assorted fresh berries, such as raspberries, blueberries, blackberries, and/or sliced strawberries. Sprinkle with a little powdered sugar or drizzle with 2 tablespoons melted seedless raspberry jam.

Caramel-Coconut Shortbread Pizza Cookie:
Prepare and cool Shortbread Pizza Cookie as directed. In a small saucepan cook and stir 12 unwrapped vanilla caramels and 2 tablespoons whipping cream over low heat until smooth. Drizzle shortbread wedges with caramel mixture. Top with 1/4 cup toasted coconut and 1/4 cup chopped toasted almonds. Drizzle with 4 to 6 ounces melted bittersweet chocolate.

Pistachio-Fruit Shortbread Pizza Cookie:
Prepare and cool Shortbread Pizza Cookie as directed. Spread wedges with 3 ounces melted white baking chocolate with cocoa butter. Top with 1/4 cup chopped pistachio nuts, 2 tablespoons snipped dried cranberries or tart cherries, and 2 tablespoons snipped dried apricots. Drizzle with 1 ounce additional melted white baking chocolate with cocoa butter.

Peanut Butter Candy Shortbread Pizza Cookie:
Prepare and cool Shortbread Pizza Cookie as directed. Spread wedges with 1/3 cup peanut butter. Top with 1/3 cup chopped peanuts and 1/4 cup chopped assorted peanut butter and/or chocolate candy bars.

Apricot-Rosemary Shortbread Pizza Cookie:
Prepare and cool Shortbread Pizza Cookie as directed. Spread wedges with 1/4 cup melted apricot preserves. Sprinkle with 1/4 cup snipped dried apricots, 1/4 cup crushed shortbread cookies (you could use part of a wedge to crumble on top), 1/4 cup coarsely chopped toasted hazelnuts (filberts), and 1-1/2 teaspoons snipped fresh rosemary. Drizzle with 1 ounce melted white baking chocolate with cocoa butter.

Banana-Walnut Shortbread Pizza Cookie:
Prepare and cool Shortbread Pizza Cookie as directed. Spread wedges with 3/4 cup vanilla frosting. Top with a mixture of 1/4 cup broken dried banana chips, 1/4 cup chopped walnuts, and 1/4 cup crushed vanilla wafers. Drizzle with 2 to 3 tablespoons caramel-flavor ice cream topping.

Black Forest Shortbread Pizza Cookie:
Prepare and cool Shortbread Pizza Cookie as directed. Spread wedges with 3/4 cup chocolate frosting. Sprinkle with 3/4 cup chopped maraschino cherries, drained and patted dry, and 1/4 cup sliced almonds. Top with spoonfuls of whipped cream and sprinkle with chocolate jimmies.