Mini Fruit Pizza Cookies
Shortbread cookies topped with sweet cream cheese frosting and fresh seasonal fruit!
Servings: 18 cookies
Ingredients
- COOKIES:
- 3 c. all-purpose flour sifted and spooned into a measuring cup
- 2 tsp. baking powder
- 1 c. butter cut into cubes
- 1 c. granulated sugar
- 1 lg. egg
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- CREAM CHEESE FROSTING:
- 1 (8 oz.) pkg. cream cheese, room temperature
- 1/2 c. butter room temperature
- 1 tsp. vanilla extract
- 1 lb. box confectioners’ sugar
- TOPPINGS:
- Fresh berries strawberries, raspberries, and blueberries
- Kiwi
- Bananas
- Mandarin oranges
Instructions
- Preheat oven to 350 degrees. Line two rimmed sheet pans with parchment paper; set aside.
- COOKIES: In a medium bowl, whisk together flour and baking powder; set aside.
- In a large bowl, using a hand mixer beat the butter and sugar until light and fluffy. Add the egg, vanilla extract, and almond extract beat until combined. With the mixer on low, slowly add the flour and baking powder until a dough forms. (It will look a little crumbly. If you squeeze some dough together in your hands, it should form a ball that keeps its shape.)
- Scoop 3 tablespoons (a large cookie scoop) of dough and roll into a ball. Place the ball of dough onto the prepared baking sheet and press with the bottom of a glass dipped in flour to flatten the cookie a bit. Repeat with remaining dough. Refrigerate the cookies on the sheet pans for 5 minutes before baking to help them hold their shape.
- Bake 8-10 minutes, then cool 5 minutes on the hot baking sheet before cooling completely on cooling racks.
- FROSTING: In a large bowl, beat softened cream cheese, butter, and vanilla together until smooth and creamy. Add half of the confectioners’ sugar, beat until combined. Scrape down the sides of the bowl and add the remaining sugar, beat until completely combined.
- Frost cooled cookies generously with cream cheese frosting, then top with desired fresh fruit.
- Place cookies on a baking sheet lined with parchment paper. Loosely cover with plastic wrap and store in the refrigerator until ready to serve.
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