Mini Sugar Cookie Fruit Pizzas

• Produce

  • 1 Fruit, Fresh

• Refrigerated

  • 3 Egg yolks

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 Powdered sugar
  • 1/8 tsp Salt
  • 1/2 cup Shortening
  • 2 cups Sugar
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 1 (8 oz package Cream cheese
  • 1 cup Heavy cream

Found on chocolatewithgrace.com

Description

Ingredients

• ½ cup butter
• ½ cup shortening
• 2 cups sugar
• 2 teaspoons baking powder
• ⅛ teaspoon salt
• 3 egg yolks
• ½ teaspoon vanilla
• 2 and ½ cups all-purpose flour
• 1 (8 oz) package cream cheese, softened
• ½ powdered sugar
• 1 cup heavy cream
• ½ teaspoon vanilla
• Fresh fruit for topping the cookies. I used raspberries, blueberries, kiwi and mango, but feel free to use whatever is in season, or your little heart

Directions

• To make the cookies, preheat the oven to 300 F. In the bowl of a stand mixer, beat together the butter and shorting. Cream in the sugar, baking powder and salt until fluffy. Add the eggs and vanilla and beat in well. Stir in the flour.
• Roll the dough into 1 inch balls and place on a baking sheet. Bake for 12-14 min. Do not let them brown. Let them cool on the baking sheet for 2 minutes. Remove from the tray and let cool completely.
• Meanwhile, make the cheesecake spread. Beat the cream cheese with the sugar until light and smooth. Pour in the heavy cream. Beginning with the mixer on slow speed, start to beat in the cream. Increase the speed of the mixer gradually until the mixture thickens.
• Spread the cookies with a bit of the cream cheese and top with fresh fruit. These are best within a day or two of making them.