Sunday, July 8, 2012
Recipe from Lynda's Recipe Box and friend
Sugar Cookie Recipe
3/4 cup shortening, or you can use soft butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Cream shortening and sugar until creamy. Add eggs and vanilla and beat until fluffy. Combine dry ingredients; add to the creamed mixture and mix well. Spread all the dough into a Half sheet baking sheet(about 17x13 in.). Bake in a preheated 350 degrees oven for 12 minutes. Cookie dough may not look done, but it will set up as it cools; don't over bake or it will be too hard. Cool completely.
While cookie bakes, make the citrus glaze.
1/2 cup orange juice
3 tablespoons lemon juice
1/2 cup sugar
1/3 cup water
2 tablespoons cornstarch
Heat juices in a saucepan.. Dissolve cornstarch in water and add to the hot juices. Stir continuously and cook until thick and clear, about 1-2 minutes. Cool. Glaze can be luke-warm when used, but if it thickens too much when you try to glaze the Fruit Pizza, just warm it a little and stir and it should be easy to brush.
Make filling while the cookie and glaze cool.
1 1/2 bars, (12 ounces) 0f room temperature cream cheese
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
In a large bowl, combine cream cheese, sugar and vanilla and beat with an electric mixer until creamy.
(Note: If you want a thicker filling, use 16 ounces cream cheese, 1 cup sugar and 2 teaspoons vanilla. )
To Assemble Fruit Pizza:
Spread the cream cheese filling evenly over the cooled cookie. Arrange fruit and berries over the filling, pressing in slightly just to set.
(I used about 1 quart of strawberries, halved, and almost 1 quart of blueberries, and 2-3 (I can't remember!), large bananas for this pizza.
Use a pastry brush to spread the citrus glaze. Topping the blueberries was a bit tricky, so I ended up dolloping the glaze on and spreading it gently. The glaze needs to set before you cover the Fruit Pizza, so place in the refrigerator to chill, and cover in about an hour. Keep chilled until ready to serve. Enjoy!
NOTE: The cookie layer can be baked a day ahead, if desired, and kept covered with foil until ready to assemble.