Sugar Cookie Fruit Pizzas Chewy Version Food

SUGAR COOKIE FRUIT PIZZAS

Steps:

• For glaze, in a small saucepan, combine the sugar, cornstarch, pineapple juice, water and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until cooled but not set., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over tops of cookies. Arrange fruit on top; drizzle with glaze. Refrigerate for 1 hour or until chilled.

SUGAR COOKIE FRUIT PIZZAS (CHEWY VERSION)

Steps:

• For the cookies: Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, salt and cream of tartar for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined.
• Mix in egg, then mix in egg yolk and vanilla extract. With mixer set on low speed slowly add in dry ingredients and mix just until combined (dough with will thick, stop mixer and mix by hand to get flour at bottom if needed).
• Scoop dough out 1 1/2 Tbsp (about 33g) at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart.
• Bake in preheated oven 10 - 12 minutes (cookies should appear slightly under-baked). Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely.
• Repeat until all of the dough has been used up. Once cookies are cool (and just before serving) frost cookies with cream cheese frosting and top with fresh fruit.
• For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter then blend in cream cheese and mix until smooth. Add powdered sugar and vanilla and mix until light and fluffy.

SUGAR COOKIE FRUIT PIZZA

Steps:

• Lightly spray jelly roll pan with cooking spray.
• Press cookie dough in pan evenly, I use a small rolling pin.
• Bake as directed on package, or until golden brown and set aside to cool completely.
• In a mixer beat cream cheese until smooth (if you do not beat first it will be lumpy), add sugar and mix well, add vanilla and pineapple juice.
• Spread cream cheese mix evenly over cooled cookie crust.
• Garnish with fruit to your taste and serve. I usually make the cookie crust the night before and finish it the next day so it cools while I sleep!