What better way to celebrate the 4th than with a large sugar cookie, covered in icing, and topped with fruit?
I'm a sucker for things holiday themed
And I love 4th of July
What better way to celebrate the 4th than with a large sugar cookie {turned "pizza"}, covered in icing, and topped with fruit
I'm really not sure how you could go wrong.
[Tweet "What better way to celebrate the #4thofJuly than w/Â a large sugar cookie, covered in icing + fruit?"]
Since these are the greatest sugar cookies ever {recipe thanks to my stint as a lunch lady in college}, I decided to base the sugar cookie crust off of it.
Good idea, except I over-baked it. Bad idea.
Don't do that. Do as I say, not as I do.
I tried to improve the recipe just a little bit.
I cut back on the butter & replaced it with reduced-fat cream cheese, and I used half whole wheat flour instead of all white flour.
Make sure you use white whole wheat flour or whole wheat pastry flour. Do not use regular whole wheat flour unless you want a cardboard sugar cookie crust.
You can use any fruit you'd like to decorate: strawberries, raspberries, cherries, blueberries, blackberries...
Honestly, I didn't want to waste too much of my delicious fruit so I only used a little bit {4 strawberries and about ½ cup mixture of blueberries & blackberries}.
But feel free to decorate it however makes you happy 🙂
Patriotic Fruit Pizza
Ingredients
For the sugar cookie crust:
- ¼ cup butter
- ¼ cup reduced-fat cream cheese
- ⅔ cup granulated sugar
- ⅓ cup sugar substitute {or more granulated sugar}
- 1 tablespoon light brown sugar
- ½ teaspoon canola oil
- 1 egg
- ¾ teaspoon vanilla extract
- ⅛ teaspoon almond extract {a little bit less than ⅛ tsp}
- 1 cup whole wheat pastry or white whole wheat flour
- 1 cup unbleached all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
For the icing:
- 2 tablespoon reduced-fat cream cheese
- 1 tablespoon butter
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 1-3 teaspoon milk
For the pizza:
- 4-8 strawberries diced
- ¼ cup blueberries
- ¼ cup blackberries
Instructions
Make the sugar cookie crust:
- In the bowl of an electric mixer, cream together butter, cream cheese, granulated sugar, sugar substitute, and light brown sugar.
- Beat in oil, egg, vanilla extract, and almond extract.
- In a medium bowl, sift or whisk together flours, salt, and baking soda.
- Slowly beat in the flour mixture. Be sure to scrape the sides of the mixer at least once to make sure all of the flour is incorporated.
- Refrigerate for 30 minutes.
- Preheat oven to 350°F. Press cookie dough into a large circle or use a cake pan. {I used two 8-inch cake pans}.
- Bake in preheated oven for 8-10 minutes until very lightly golden {Do not over-bake!}. Let cool in pan for 10 minutes then transfer to a cooling rack to cool completely.
Make the icing:
- Meanwhile, put the cream cheese, butter, powdered sugar, vanilla extract, and 1 teaspoon milk in the bowl of an electric mixer. Beat until smooth. Add more milk by the teaspoon as needed.
Make the pizza:
- Spread the icing on the sugar cookie crust. Top with fruit. Keep covered in the refrigerator when not eating.
Notes
Meme
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