Mini Fruit Pizzas with Sugar Cookie Crust

 I know what you’re thinking… these don’t look like pizzas! But hear me out. They have a crust, a cream cheese “sauce” and toppings.  That’s close enough for me, so we’re going to stick with the term pizza.  I decided to make these for the Mother’s Day brunch I was making for my mom because they are a very light and, for lack of a better word, “dainty” dessert.  They also make for a really great presentation!  I found the original recipe for mini fruit pizza here.  The original recipe actually made an even mini-er version of these, but I think this size, which is about the size of a muffin was perfect.  It also used pre-made dough, but I wanted to make my own, so I found the recipe for that here.  I cut both original recipes in half, so mine will yield about 2 dozen mini fruit pizzas.  

– 3/4 cup butter, softened
– 1 cup sugar
– 2 eggs
– 1/2 teaspoon vanilla
– 2 1/2 cups flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 4 ounces cream cheese, softened (half a block)
– 1 container of cool whip (8 oz.)
– 1/2 teaspoon vanilla
– 3/4 cup sliced strawberries
– 3/4 cup raspberries
– 3/4 cup blueberries
Or use any fruit you like!
Note: The sugar cookie dough needs to be left in the fridge for a few hours or overnight before you can use it.  Or, you can use premade sugar cookie dough found in the refrigerator section at the grocery store. 
1. Cream together softened butter and sugar together in a large bowl, until smooth.
2. Mix in eggs and vanilla and eggs.
3. Stir in salt, baking powder and flour, then cover and put in the fridge for at least an hour or two or overnight.
4. When you are about ready to bake the cookie crusts for your fruit pizza, preheat your oven to 350 degrees and grease a 12 capacity muffin tin.  
4. Knead dough to make sure it is easy to work with, then break off small clumps and roll into small balls, about 1 1/2 inches wide.  Place the balls in the muffin tin and make a small indent in the top by pressing down with the back of a spoon to help the cookie form a bowl.
5. Cook in the oven for 12-15 minutes. 
6. You may want to press down gently on the top of the cookies with a spoon again when you take them out to make sure you have enough of a bowl shape on top of the cookie to hold in the cream and fruit. 
7. Let the tin cool on a cooling rack for a while, then gently pop out the crusts. 
1. Mix together softened cream cheese, cool whip and vanilla with a hand mixer until smooth and creamy. 
2. Spoon the mixture into a large Ziploc bag and when you are ready, cut of the tip of the bag and use to fill each crust.
1. Arrange the fruit on top of the cream cheese filling.

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