Mini Fruit Pizzas with Lemon Cream Cheese Frosting

Last weekend I had the pleasure of co-hosting a double baby shower for 2 moms in our playgroup who are expecting their second child. I wanted to do a variety of food with a little something for everyone. I’ll be posting the chicken salad recipe as well as the bread sticks next week. For the Roasted Veggie Wraps click HERE and for the Spinach Artichoke Dip click HERE.

Here’s a look at the dessert table with diaper cakes for each mom. Also a great hint I learned from my friend that made the diaper cakes is to stick a bottle of wine in the middle so it’s something for mom to enjoy later and makes it a perfect center base to wrap the diapers around.

You’ll fall in love with these cookies! They have a nice sweetness to them, but the fruit really gives it a great Summer and Spring like flair to them. Since I was short on time I just used the Pillsbury Sugar Cookie dough in the refrigerated section of HEB.

Mini Fruit Pizzas with Lemon Cream Cheese Frosting

(Adapted from Cooking Classy)

Printer Friendly Version

1 1/2 cups all-purpose flour*

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**

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

In a mixing bowl, whisk together flour, then sift in cake flour and add baking powder and salt. Whisk 20 seconds, set aside.

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. 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.

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). 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). 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.

For the Lemon Cream Cheese Frosting:

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. (I used dried lemon peel found near the seasoning isle instead of fresh so that’s what the brown sprinkles are)

Mix in lemon juice, vanilla, and lemon extract.

Add powdered sugar and whip mixture several minutes longer until fluffy.

*Scoop and level each flour, vs spoon an level. All of my recipes use the scoop and level method but I thought I’d throw it out there because it’s very important for this recipe so your dough isn’t sticky. If you live in high humidity you may even want to add in an additional 1/4 cup of flour.

**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).