Kitchen Moxy

Fruit Pizza Dessert

I’ve seen many recipes for this fruity dessert. I think this one is tastiest. It uses refrigerated sugar cookie dough for the base.  Just roll the cookie dough out, bake and add the rest of the ingredients. You can also make individual, miniature fruit pizzas using shortbread cookies.  Make them the day before, cover with plastic wrap, place in the refrigerator. The next day, the cookies will become soft from the filling and fruit, serve as is, delicious. Consider using all kinds of berries, sliced peaches (fresh or canned), bananas, canned mandarin oranges, strawberries, kiwi, passion fruit. A light ending to your meal.

Crust
1 package (18oz) refrigerated sugar cookie dough

Preheat oven to 350°F.

1. Unroll the refrigerated sugar cookie dough.
2. Begin flattening out the dough onto a 12” pizza pan, or 9″ x 13″ baking pan with raised edges.
3. Work the dough until it is spread out to the outer edges of the pan.
4. Bake until lightly brown, about 10 – 12 minutes. Remove from oven, allow to cool completely.

Filling

• ½ cup granulated sugar
• 1 egg
• 1 8oz cream cheese
• 1/4 cup sour cream
• 1 teaspoon vanilla

1. With an electric mixer, in a medium bowl combine sugar and egg, beat until sugar is dissolved.
2. Add cream cheese, sour cream and vanilla, beat until creamy. Add more sour cream if filling is too stiff to spread.
3. Spread filling on cookie crust.
4. Beginning in the center of the pizza begin adding fruit in a circular fashion, or make your own design.
5. Refrigerate until you are ready to eat.

An amazing cookie with a salted caramel finish. Add to your cookie menu for the holidays or just enjoy throughout the year for a special treat.

Ingredients

• ½ cup butter
• 3/4 cup of brown sugar
• ¼ cup granulated sugar
• ¼ teaspoon baking soda
• ¼ teaspoon cream of tarter
• ½ tsp cinnamon
• 1 egg
• ½ teaspoon vanilla extract
• 1-1/2 cup of flour
• ¼ teaspoon of sea salt
• 1/2 cup caramel squares, cut into quarters.

Cookie Finish

• ¼ cup granulated sugar
• 2 teaspoons of ground cinnamon
• Coarse Sea salt for sprinkling

Directions

1. In a medium sized bowl, mix the flour, baking soda, cream of tartar, cinnamon, and set aside.
2. To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter. It does not take long for the butter to begin browning on the bottom. When the butter begins to froth, watch carefully and stir. Once the butter turns light brown, remove from heat and let it cool to room temperature. The butter will burn fast, so don’t walk away.
3. While the butter is cooling, cut the caramel squares into quarters and set aside
4. In a stand mixer, combine the brown butter, brown sugar and granulated sugar. Mix until blended and smooth.
5. Beat in egg and vanilla and mix until combined. Slowly add the dry ingredients until combined.
6. Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
7. Once you are ready to bake preheat the oven to 350°F.
8. Measure about 2 tablespoons of dough and roll into a ball, or use a cookie scoop.
9. Flatten and place a quartered caramel square on top, wrap the cookie dough over the caramel and roll back into a ball.
10. Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on a parchment lined cookie sheet 2 inches apart.
11. Flatten slightly with a fork, and sprinkle lightly with coarse sea salt
12. Bake for 10 minutes, or until the edges turn light brown. The centers will be soft. Allow it to cool for 2-3 minutes and transfer to a wire cooling rack to cool completely.