⅛teaspoonalmond extract {a little bit less than ⅛ tsp}
1cupwhole wheat pastry or white whole wheat flour
1cupall-purpose flour
½teaspoonsalt
½teaspoonbaking soda
For the icing:
2tablespoonreduced-fat cream cheese
1tablespoonbutter
2cupspowdered sugar
½teaspoonvanilla extract
1-3teaspoonmilk
For the pizza:
4-8strawberriesdiced
¼cupblueberries
¼cupblackberries
Instructions
Make the sugar cookie crust:
In the bowl of an electric mixer, cream together butter, cream cheese, granulated sugar, 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.