Individual 4th of July Fruit Pizzas
- Author: Annie Chesson
- Prep Time: 60 mins
- Cook Time: 10 mins
- Total Time: 1 hour 10 mins
- Yield: 8 fruit pizzas 1x
- For the cookies:
- 2 3/4 cups flour (plus more for sprinkling on counter and rolling pin)
- 1 1/2 cups white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- For the frosting:
- 1 1/4 cup cream cheese (1 12oz tub)
- 1/2 cup sour cream
- 3/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 small container strawberries (about 15 or so)
- 1 small container blueberries
- For the cookies, mix all the dry ingredients except the sugar in a large bowl
- Using a stand mixer or hand mixer, cream together the softened butter and sugar
- Beat in the egg and vanilla
- Gradually mix in the dry ingredients
- Form dough into a hockey puck shaped slab and wrap in saran wrap
- Place in the fridge for 30 minutes
- Meanwhile, make your frosting and prep your fruit
- Using a stand mixer or hand mixer, combine the cream cheese, sour cream, powdered sugar, and vanilla until completely combined. Set aside.
- Dice your strawberries and set aside
- When the 30 minutes have passed, preheat your oven to 375 degrees
- Take your dough out of the fridge and flour your counter top where you will be rolling out the dough
- Flour your rolling pin (you may need to re-flour the rolling pin often throughout this process)
- Place the dough on the floured surface and roll, starting from the center and going outward
- After several rolls, lift sections of the dough up with a spatula and sprinkle more flour under them
- You may need to repeat this step a few times throughout the process – the dough should be able to slide across the counter
- Once your dough is about 1/4 inch thick, cut into rectangles using a cookie cutter, any other rectangular object, or a knife
- Place a sheet of parchment paper on top of a baking sheet, and place the cookies on top of the paper
- Bake for about 8-10 minutes, or until the cookies are slightly golden brown
- Let them cool for a few minutes
- Frost with a few large dollops of frosting per cookie and decorate with the blueberries and strawberries so the cookies look like flags