Fruit pizza cookies Edit    Tags: Cookies, Desserts
Your Rating:   Author: Emily Ferguson   Uploaded By: Shelly  
Ingredients:
  • 1 cup butter (softened)
  • ¾ cup vegetable oil
  • 1 cup sugar
  • 1 cup powdered sugar
  • 2 eggs
  • 1 tsp vanilla
  • 5½ cups flour
  • ½ tsp baking soda
  • ½ tsp cream of tarter
  • 1 tsp salt
  • Frosting
  • 1 c whipping cream
  • 1 block cream cheese softened
  • ¾ c powdered sugar
  • 1 tsp vanilla
  • â…› tsp salt
  • if desired lemon curd drizzle on top:
  • 3 lemons
  • 1 ½ c sugar
  • ¼ lb unsalted butter, room temp
  • 4 large eggs
  • ½ c lemon juice (3-4 lemons)
  • â…› tsp salt
  • whipped cream topping:
  • 1 c heavy whipping cream
  • â…“ c sugar
  • 1 tsp vanilla
Directions:
  1. Cream butter, oil, sugar, powdered sugar, eggs and vanilla together.
  2. In another bowl combine flour, baking soda, cream of tarter and salt.
  3. Wisk together and then slowly add to the creamed ingredients, Stir to combine.
  4. The dough is pretty thick and dry.
  5. Roll them into golf ball sized or smaller and place on a cookie sheet.
  6. Then take a small glass cup and wet the bottom and then dip it in sugar and firmly press it into the center of each dough ball.
  7. This will give the cookies the signature cracked edge.
  8. You only need to wet the bottom of the glass once.
  9. Bake the "smashed" cookies for 8 minutes at 350.
  10. They will be set but not browned yet.
  11. Only the bottom will be slightly browned.
  12. Remove to a rack and allow to cool completely and then chill the fridge until ready to use.
  13. Only frost as many as you want at a time.
  14. Frosting instructions:
  15. Whip the whipping cream until stiff peaks form.
  16. In a separate bowl, mix cream cheese until fluffy (a few minutes) then add sugar, vanilla, and salt, and mix until combined.
  17. Fold the whipping cream into the cream cheese mixture until well combined.
  18. Lemon Curd Instructions:
  19. Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith.
  20. Put the zest in a food processor fitted with the steel blade.
  21. Add the sugar and pulse until the zest is very finely minced into the sugar.
  22. Cream the butter and beat in the sugar and lemon mixture.
  23. Add the eggs, 1 at a time, and then add the lemon juice and salt.
  24. Mix until combined.
  25. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.
  26. The lemon curd will thicken at about 170° F, or just below simmer.
  27. Remove from the heat and cool or refrigerate.
  28. Frost cookies, then put desired fruit on frosted cookies.
  29. I like berries, kiwis, pineapple, and mangoes.
  30. The lemon curd is optional, but I really love the lemon curd, so I made it to drizzle on top.
  31. For the whipped cream topping:
  32. add heavy whipping cream, sugar, vanilla to mixer with a whisk attachment.
  33. Whip, and scrape down sides of bowl a few times.
  34. whip until soft peaks form.
  35. you can use either the frosting on top or the whipped cream and then add fruit.


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