INGREDIENTS:
Sugar Cookie Crust:
3/4 cup salted butter, softened to room temperature
1 cup granulated sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 tsp fresh lemon zest, optional
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Cream Cheese Frosting:
1/4 cup salted butter, softened to room temperature
8 ounces cream cheese, softened to room temperature
1 tbs sour cream
1 3/4 cups powdered sugar
Pinch salt
Fruit:
Fresh strawberries, cut in half or quarters
Fresh blueberries
Red Grapes, cut in half
Kiwi fruit, peeled and cut into triangles
Canned mandarin oranges, drained and patted dry
Canned pineapples tidbits or chunks, drained and patted dry
INSTRUCTIONS:
Preheat the over to 350 degrees Fahrenheit. Line a half sheet pan with parchment paper and lightly spray parchment with cooking spray. For the sugar cookie crust, in a large bowl, cream together the butter and granulated sugar with an electric handheld or stand mixer until smooth, 1-2 minutes. Mix in the egg, egg yolk, vanilla, and lemon zest. Add the flour, baking powder, baking soda and salt, and mix until no dry streaks remain. Do not overmix. Press the dough into a rectangle shape in the center of the pan, about 10x14-inches. It doesn't have to be exact, just make sure it is fairly evenly thick throughout so it bakes evenly. Bake the crust for 10-12 minutes until just baked. It should be soft and not overly brown around the edges. Don't over bake. let the crust cool completely.
Serve and enjoy!
*Recipe from melskitchencafe.com
*Image from iheartnaptime.com
