Fruit Pizza Cookie Recipes

FRUIT PIZZA I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
• Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
• In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
• Arrange desired fruit on top of filling, and chill.

FRUIT PIZZA

Steps:

• Pat cookie dough into an ungreased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown; cool. , In a bowl, beat the cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over crust. Arrange fruit on top. , In a saucepan, bring the sugar, orange juice, water, lemon juice, cornstarch and salt to a boil, stirring constantly for 2 minutes or until thickened. Cool; brush over fruit. Chill. Store in refrigerator.

FRUIT PIZZA COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or a silpat mat . In a medium mixing bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream together the butter, sugar, and cream cheese until light and fluffy, about 3 full minutes, stopping to scrape down the bowl as needed. Beat in the vanilla extract, lemon zest, and egg, stopping to scrape down the bowl again. With the mixer running on low speed, slowly add the flour mixture, beating just until incorporated.
• With a small cookie scoop or spoon, scoop the dough by tablespoonfuls and roll into a ball. Place 2 inches apart on the prepared baking sheet. With your fingers, lightly press the cookie balls to a 1/4-inch thickness. If the dough is sticky, dampen your fingers slightly.
• Bake the cookies for 9 minutes, until the edges barely begin to brown. Let cool on the baking sheet for 5 minutes, then gently transfer to a wire rack to cool completely.
• Meanwhile, make the cream cheese frosting: In a medium mixing bowl, beat the cream cheese on medium speed for 2 minutes, until smooth. Reduce the mixer speed to low, beat in 1 teaspoon milk and vanilla extract until combined. With the mixer running gradually add the powdered sugar. Once the powdered sugar is incorporated, increase the mixer speed to high and beat for 1 full minute. Add additional milk, 1 teaspoon at at a time, if you desire a thinner frosting consistency.
• Spread the frosting over the cookies, then top with fresh fruit. Enjoy!

SUGAR COOKIE FRUIT PIZZAS

Steps:

• For glaze, in a small saucepan, combine the sugar, cornstarch, pineapple juice, water and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until cooled but not set., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over tops of cookies. Arrange fruit on top; drizzle with glaze. Refrigerate for 1 hour or until chilled.

SUGAR COOKIE CRUST FRUIT PIZZA

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 10- to 12-inch tart pan or pizza pan with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars until smooth using a handheld mixer. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter, and mix until blended. Remove the dough from the bowl and press it into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them; it is a wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.
• For the spread: In a large mixing bowl, beat the cream cheese, confectioners' sugar, vanilla, lemon zest and salt until smooth. Spread evenly on the cooled crust.
• For the glaze: Add the marmalade, 2 tablespoons water and the herbes de Provence to a small skillet and cook over medium heat until loosened and warm.
• To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza. Brush the fruit with the glaze. Slice and serve.

FRUIT PIZZA

Steps:

• For the sugar cookie crust: Preheat the oven to 350 degrees F.
• Beat the granulated sugar and butter in a large bowl with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Add the lemon zest, vanilla and egg and beat until incorporated. Add the flour, baking powder and salt and mix on low speed until just combined. Scrape the dough into a large (12-inch) nonstick skillet and press into an even layer to cover the entire bottom of the skillet. (If the dough becomes too soft to work with, pop the skillet in the refrigerator to chill for 10 minutes before proceeding.) Prick the dough all over with a fork, leaving a 1-inch border.
• Bake the crust until golden and the edges are set, 22 to 24 minutes. Let cool in the skillet on a wire rack, then loosen the edges of the crust with a butter knife and invert onto a platter or cutting board to unmold. Invert again so the crust is right-side up. (To make ahead, let cool, then wrap well in plastic wrap and keep at room temperature.)
• For the topping: Clean out the mixer bowl and add the cream cheese and butter. Beat on medium speed until light and smooth, about 1 minute. Add the honey and vanilla and beat to combine. Add the confectioner's sugar and beat on low speed until just combined. Increase the speed to high and beat until fluffy, 1 to 2 minutes. Refrigerate the topping, covered, until ready to use (stir again until smooth).
• To assemble the fruit pizza, spread the cream cheese topping on the crust in an even layer, leaving a border for the crust. Top with the fruit in a random pattern. Dust with more confectioner's sugar if using just before serving, then cut into slices.

COOKIE CRUST FRUIT PIZZA

Steps:

• In a large bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake at 350° for 12-15 minutes or until very lightly browned. Cool on a wire rack., In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Arrange the strawberries, oranges and blueberries on top. , For glaze, in a small saucepan, combine sugar and cornstarch. Stir in pineapple juice and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Drizzle over fruit. Refrigerate until chilled.