Delicious sugar cookie crust topped with creamy cheesecake-like spread and fresh colorful fruits, all brushed with a light apricot glaze.
Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. teaspoon baking powder. teaspoon salt. 8 oz cream cheese, softened. cup powdered sugar. 1 teaspoon vanilla extract. Assorted fresh fruits berries, kiwi, pineapple, etc.. cup apricot preserves. 1 tablespoon water.
Instructions: In a bowl, cream together butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the dough into two portions and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C. On a lightly floured surface, roll out each dough disk to about inch thickness. Use cookie cutters to cut out desired shapes and place them on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. In a bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread the cream cheese mixture onto the cooled cookies. Top the cookies with assorted fresh fruits. In a small saucepan, heat the apricot preserves and water over low heat until melted and smooth. Remove from heat. Brush the fruit with the melted apricot preserves to create a glaze. Chill the fruit pizzas in the refrigerator for about 30 minutes before serving. Enjoy these delightful Sugar Cookie Fruit Pizzas!
Prep Time: 30 minutes
Cook Time: 12 minutes
adina crawford