Ingredients

The following ingredients have 38 Servings
  • ¼ cup 60ml heavy whipping cream
  • 1/3 cup white chocolate
  • 8 oz cream cheese (at room temperature)
  • ½ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon coarse kosher salt
  • 1 ¼ cup 170gr all-purpose flour
  • 2 tablespoons cornstarch
  • ½ teaspoon baking powder
  • 1/8 teaspoon coarse kosher salt
  • ½ cup unsalted butter (softened)
  • ½ cup granulated sugar
  • 1 large egg (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk
  • Assorted fruits of your choice (Note 3)

Instruction

  • To make cream cheese filling: Heat heavy cream in the microwave for 30 seconds.
  • Add white chocolate and stir it until chocolate is complete melted. If the chocolate didn't melt, microwave the mixture for 15 seconds.
  • In a mixing bowl with whisk attachment, beat cream cheese until fluffy.
  • Stir in powdered sugar and whip until smooth.
  • Add white chocolate mixture, vanilla extract and salt. Beat for 3-5 minutes, or until the filling is thickened and smooth. Transfer into an airtight container and refrigerate for at least 1 hour, or overnight.
  • To make the sugar cookies: in a small bowl whisk together flour, cornstarch, baking powder and salt.
  • In a mixing bowl with a paddle attachment, beat butter and sugar until fluffy, about 1 minute on medium high speed.
  • Add egg and vanilla extract and continue to beat for another minute or two until well combined.
  • Add half of dry ingredients, then stir in milk, and then remaining half of the dry ingredients. Mix until just combined, scraping the sides.The dough will be soft and slightly sticky.
  • Form the dough into a flat disk and wrap it in a plastic wrap and refrigerate for at least an hour, or up to 2 days.
  • To shape and bake the cookies: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper, or silicone mat.
  • Generously flour the working surface, roll the chilled dough into ¼-inch thick circle.
  • Cut out 2.5-inch circles, using a round cookie cutter. Continue to roll the leftover scrapes and cut out the small circles until you run out of the dough. (TIP: If the scrapes get to sticky, chill it in the fridge for 10-15 minutes.)
  • Place the cookies on the prepared cookie sheets and bake the cookies for 13-15 minutes, or until lightly golden, one baking sheet at a time. (Slightly undercook them to get nice and soft “pizza crust”.)
  • Cool the cookies on baking sheet for 5 minutes, then transfer onto a wire rack to cool completely.
  • To prepare fruit topping: wash, dry and cut fruits into small pieces, if needed.
  • To assemble: arrange the sugar cookies in one layer. Place 1 tablespoon of frosting on each cookie. (TIP: This small cookie scoop makes this process super efficient!).
  • Spread frosting with a small offset spatula, or back of a spoon. Arrange chopped fruits on top. And serve!