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Mini Fruit Pizzas with Lemon Cream Cheese Frosting

The perfect summer treat! Soft melt-in-your-mouth cookies are topped with a bright frosting and lots of fresh fruit.

Prep Time
30 mins
Cook Time
30 mins
Total Time
4 hrs 30 mins
Servings: 36
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/2 cups all-purpose flour* (scoop and level to measure)
  • 1 1/2 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter , softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • Sliced fresh fruit , for topping* (probably about 3 cups)
Lemon Cream Cheese Frosting
  • 8 oz cream cheese , softened
  • 1/2 cup unsalted butter , softened
  • 2 tsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 1/4 tsp lemon extract
  • 1 1/2 cups powdered sugar

Instructions

    Cup of Yum
  1. In a mixing bowl, whisk together flour, then sift in cake flour and add baking powder and salt. Whisk 20 seconds, set aside.
  2. In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together butter and sugar until creamy and slightly pale and fluffy, about 1 - 2 minutes. Mix in eggs one at a time, then blend in vanilla.
  3. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Divide dough into two equal portions, shape each into a disk and cover with plastic wrap. Chill 3 hours or up to overnight.
  4. Preheat oven to 375 degrees. Dust a clean working surface with a fair amount of flour, remove one dough from refrigerator, unwrap and place on floured surface. Sprinkle top with flour and roll to 3/8-inch thickness (right between 1/2-inch and 1/4-inch).
  5. Cut into 2 1/2-inch rounds then transfer to a Silpat or parchment paper lined baking sheet. Bake in preheated oven 7 - 9 minutes (cookies won't become golden so don't over-bake. You want them slightly set but they should still make an indentation when touched).
  6. Remove from oven and allow to cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely. Repeat process with remaining dough. Once cookies are cool, frost with Lemon Cream Cheese Frosting. Decorate with diced fruit just before serving.
  7. For the Lemon Cream Cheese Frosting:
  8. In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together butter, cream cheese and lemon zest until smooth and fluffy.
  9. Mix in lemon juice, vanilla, and lemon extract. Add powdered sugar and whip mixture several minutes longer until fluffy.

Notes

  • *I recommend using berries (strawberries, raspberries, blueberries, blackberries, huckleberries, etc), kiwi, pineapple, peaches or mangos and dicing fruit into small pieces (except kiwis - slice those).
  • *I recommend using berries (strawberries, raspberries, blueberries, blackberries, huckleberries, etc), kiwi, pineapple, peaches or mangos and dicing fruit into small pieces (except kiwis - slice those).