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Patriotic Fruit Pizza
Cookie Crust:
1/3 - cup salted butter, softened
1/3 - cup shortening
1 - cup granulated sugar
1 - teaspoon baking powder
1 - beaten egg
1 - teaspoon vanilla extract
2 - cups all purpose flour
Cream Filling & Fruit Topping:
8 - ounce package cream cheese
1 - cup powdered sugar
1/2 - teaspoon vanilla extract
1 - 8 ounce container whipped topping
1 - 16 ounce container strawberries, halved
1 - 8 ounce container blueberries
Directions:
To make the sugar cookie crust, in a medium size bowl beat shortening and butter together with an electric mixer. Add sugar, vanilla extract and beaten egg. Mix to combine.
In a separate bowl, mix the flour and baking powder together, add to the creamed mixture. Mix together scraping the sides of the bowl. I used my kitchen aid mixer (with the paddle attachment) and mixed it until the dough pulled away from the bowl.
Form the dough into a log and wrap in plastic wrap. Refrigerate for at least 1 hour.
Preheat oven to 350 degrees. Cut cookie dough into 1/4 inch slices and arrange on 14 - 15 inch pizza pan that has been lined with parchment paper or foil (sprayed with non stick spray) for easy cookie removal.
Press the cookie dough pieces together to form a pizza crust. Bake in a 350 degree oven for 15-18 minutes or until the cookie dough is cooked and lightly golden brown. Cool completely.
In a large bowl, beat cream cheese, sugar and vanilla extract together until smooth. Fold in the whipped topping. Spread 2 cups of the cream cheese mixture over cooled crust to within 1/2 inch from the cookie edge. Set the remaining cream cheese mixture aside.
In the upper left side of the crust, place the blueberries and arrange the strawberries in 5-6 rows across the cookie pizza. Using a pastry bag with a star tip or using zip lock bag with the end cut off, add the remaining cream cheese mixture and pipe it between the rows of strawberries to form strips.
Serve immediately or cover and refrigerate until ready to serve. Store any leftovers in refrigerator
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