Ingredients

The following ingredients have 4 Servings
  • Cookie:
  • 2 cups butter
  • 2 cups sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 Tbsp. baking powder
  • 1 teaspoon salt
  • 6 cups flour
  • Frosting:
  • 2 cups powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon almond extract
  • 8 oz pkg light cream cheese, softened
  • 1 3/4 cups whipping cream
  • fresh strawberries, sliced
  • fresh blueberries

Instruction

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, cream butter and sugar with a mixer.
  • Add eggs and vanilla and blend well.
  • Then add the baking powder, salt, and flour. Mix until a cookie dough forms.
  • Roll out to 1/4 to 1/3 inch thickness and cut into desired shapes.There is no need for flour on your counter to work with this dough. I used a 3 inch round cookie cutter and a 3 inch scalloped biscuit cutter to shape the cookies.
  • Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes or just until beginning to turn brown around the edges. Don’t over cook.
  • Allow cookies to cool.
  • For the frosting: In another bowl, whisk together the powdered sugar, salt, almond extract and cream cheese.
  • In another bowl, whip the cream until stiff peaks. Ad 1/3 of the whipped cream to the cream cheese mixture and fold together.
  • Add the remaining whipped cream to the cream cheese mixture and fold until well blended.
  • Use immediately, or cover and chill until ready to use.
  • To assemble tarts: frost each cookie with the frosting and then top with the strawberries and blueberries.