A crisp sugar cookie is the canvas for this masterpiece. Topped with sweetened cream cheese and artfully arranged fresh fruit, this dessert is almost too pretty to eat.
- 1 pkg (16.5 oz/468 g) refrigerated sugar cookie dough
- 1 pkg (8 oz/250 g) cream cheese, softened
- 1/3 cup (75 mL) sugar
- 4 cups (1 L) assorted fresh fruit such as strawberries, kiwi, bananas or peaches; blueberries or raspberries
Preheat your oven to 350°F (180°C). For the crust, shape the cookie dough into a ball. Place the dough in the center of the White Large Round Stone or Rockcrok® Grill Stone and flatten slightly with the palm of your hand. Using a lightly floured Baker’s Roller®, roll out the dough to a 12" (30-cm) circle, about 1/4" (6 mm) thick.
Bake the sugar cookie dough for 18–20 minutes or until it is a light golden brown. Move the pan from the oven to the Stackable Cooling Rack and cool for 10 minutes. Cool completely.
For the topping, combine the cream cheese and sugar in a small bowl; mix well. Spread the mixture evenly over the top of the cookie. Arrange fruit over the cream cheese mixture. Refrigerate. Cut into 16 wedges with a Pizza & Crust Cutter. Serve using a Mini Serving Spatula.
- 16 servings
Nutrients per serving:
Calories 220, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 28 g, Fiber 1 g, Protein 3 g