Sugar Cookie Fruit Pizza

Langkah-langkah

1. In a large bowl or stand mixer, beat 3/4 cup softened butter on medium speed until it is lighter in color and fluffy, 1-2 minutes.

2. Add 4 ounces (half a package) of softened cream cheese and continue to beat for 1 minute, until well incorporated. Don't forget to scrape down the sides of the bowl and mix it in.

3. Add 1 and 1/2 cups granulated sugar and beat well, 1-2 minutes, until fluffy.

4. Add 1 egg, 1 teaspoon vanilla, and 1 and 3/4 teaspoon almond extract. Beat well. Scrape the sides and bottom of the bowl with a spatula.

5. Use a spoon to add flour to a measuring cup, then level it off. You need 3 cups of flour, spooned and leveled. Add the flour to the bowl with the butter, but don't mix it in yet.

6. Add 1 teaspoon kosher (or sea) salt and 1 teaspoon cornstarch to the flour and use your teaspoon to stir it in. Then use the beaters to mix until just barely combined, scraping the sides and bottom again. Do not stir too much or you will make your dough tough. The dough is pretty sticky!

7. Line a 12-inch pizza pan** with parchment paper. If your pizza pan has holes, be sure to line with foil first, see note.

8. Scoop the dough onto the parchment paper on the pan, and use your hands to press the dough into the edges. Get your hands a little damp if the dough is too sticky. The dough should be about 3/8 inch thick all the way across.

9. Refrigerate. Place the pan in the refrigerator for about 30-45 minutes, until completely chilled. You can also put it in the freezer if you have room, it should be chilled in about 20 minutes.

10. Partway through the chill time, preheat oven to 350 degrees F. Make sure it preheats for at least 15 minutes.

11. When the dough is completely chilled, place the pan of dough in the oven and bake for about 20-23 minutes. Check the pan every 1-2 minutes when it starts to get close. The crust is done baking when it has a very light golden hue all across the top. It should not be shiny. The edges will be slightly more browned but not much. Do NOT over bake!

12. Let the crust cool in the pan completely. (You can stick it in the fridge if you are in a hurry.)

13. Make the frosting: In a (clean) bowl or stand mixer, add 12 ounces (1 and 1/2 packages) cream cheese and 1/4 cup softened butter. Beat for about 1-2 minutes, taking the time to scrape the bottom and edges of the bowl, to make sure it is all getting smooth. If you have any lumps in your mixture right now, there will be lumps in your frosting. Make sure you beat until the entire mixture is smooth and creamy.

14. Add 1 and 1/2 teaspoons vanilla and 1 teaspoon lemon juice. Lemon juice is optional but I love the way it brightens up the frosting, which can sometimes taste cloying without it. Beat well.

15. Add 1 and 1/2 cups powdered sugar. Be sure to sift the powdered sugar if it looks clumpy. Add 1/4 teaspoon kosher salt, maybe a pinch more if you are like me. Beat the powdered sugar in, scraping the sides, until it's totally smooth.

16. When the crust is cooled, use an offset spatula to spread the frosting all over the top, making sure to cover the edges well. Do this right away, even if your fruit isn't ready, so that the frosting has time to seep into the crust and start softening the edges (and prevent it from drying out.) Put it in the refrigerator to chill.

17. Prepare the fruit: Drain the mandarin oranges. Slice the strawberries. Peel and slice the kiwi.

18. Decorate with fruit: Take two hours to arrange the fruit in concentric circles, like the psychopath that you are. OR use the sprinkle method and just toss is all on haphazardly (I promise it will still look pretty) Or you could do groupings of fruit like I show in the photos of the rectangular pan. (a pile of blueberries here, fan of kiwi there, etc.) Don't stress about it too much!

19. Glaze: Add 2 tablespoons apricot jam to a bowl and heat in the microwave for 30 seconds, until it is thin and drippy. If you have preserves, press the hot preserves through a strainer to get all the lumps out. It should be a smooth glaze.

20. Use a pastry brush to lightly brush the fruit on the pizza with the hot jam.

21. Refrigerate the fruit pizza until ready to serve. Place toothpicks upright all across the top and tent with plastic wrap, if it will be a few hours.

22. Serve. Slice the pizza using a chef's knife, into pizza shape slices, or you can do it in squares. Squares end up being a much more manageable serving size, but I get it if you really want to serve "pizza"!

23. Store covered in the refrigerator for up to 3 days. The cookie and frosting will last longer than the fruit. If you want, after a couple days, take all the fruit off and add new fruit, if you want it fresh.