Sugar Cookie Fruit Tarts

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SUGAR COOKIE FRUIT TARTS

Ingredients

Cookies:

  • 1/2 cup unsalted butter slightly softened but still firm
  • 2/3 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1 large egg
  • 1 1/3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar for flattening

Frosting:

  • 3 ounces cream cheese softened
  • 3 tablespoons unsalted butter softened
  • 1 1/2 cups powdered sugar sifted, if lumpy
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 -3 teaspoons half and half or cream
  • 2-3 cups fresh fruit larger fruit, chopped (I used berries and cherries)

Instructions

Cookies:

  • Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone liners.
  • Using an electric mixer, beat butter and sugar for a couple minutes, until light and creamy. Add extracts and egg, and beat until combined, scraping the sides of the bowl as necessary.
  • In a separate bowl, combine flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and beat until combined.
  • Place 1/2 cup sugar in a shallow bowl or plate. Scoop dough by the heaping tablespoon (I used a 1 1/2 tablespoon scoop), and place on the prepared baking sheets, spacing the dough balls about two inches apart. Sprinkle the top of each dough ball with a little bit of the reserved sugar, then use the bottom of a drinking glass to flatten each cookie. Dip the bottom of the glass into sugar as needed to help keep it from sticking to the cookie dough.
  • Bake for 8-10 minutes. The center might still be a tiny bit underdone, the edges should be set. If using portions of dough that are more or less than 1 1/2 tablespoons, adjust baking time accordingly. Place the baking sheet on a rack to cool completely.

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