Sugar cookies become dessert worthy when topped with vanilla cream and fresh fruit.
Hands-on Time: 90 min. | Total Time: 2 hrs. 40 min. | Serves: 36 | Difficulty: Medium
- 1 cup butter, softened
- 1 cup sugar
- 1 large egg
- 2 tsp. vanilla
- 3 cups all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- 8 oz. cream cheese, softened
- 2 Tbsp. powdered sugar
- 1 Tbsp. vanilla
- Assorted berries and/or thinly sliced fruits
- In a large bowl beat butter and sugar together until fluffy; add egg and 2 tsp. vanilla beating until well mixed. Add flour, baking powder and salt; beat on low speed until combined. Mixture may be crumbly; use hands to form into a ball. Divide ball in half; flatten each half and wrap in food plastic wrap. Refrigerate at least 1 hour.
- Heat oven to 350°F. Line baking sheet with parchment paper; set aside.
- On a lightly floured surface roll dough out to ⅛-¼” thickness. Using a 3” circle or square scalloped edge cookie cutter, cut dough; transfer to prepared pan.
- Bake 12-14 minutes until just beginning to brown on edges; transfer to wire rack and cool completely.
- Meanwhile beat together cream cheese, powdered sugar and vanilla until smooth.
- Frost cookie with cream cheese mixture; top with fruit.
- Refrigerate leftovers.
Cookies can be made up to 3 days ahead but should be frosted and topped with fruit on the day you plan to serve them. If desired melted orange marmalade or apricot jelly can be brushed on the fruit to give it a shiny glaze.
Per serving: Calories 130, Calories from Fat 60, Total Fat 7g (11% DV), Saturated Fat 4.5g (22% DV), Trans Fat 0g, Cholesterol 20mg (7% DV), Sodium 55mg (2% DV), Carbohydrates 14g (5% DV), Dietary Fiber 0g (0% DV), Sugars 6g, Protein 2g, Vitamin A 4%, Vitamin C 4%, Calcium 2%, Iron 2%.