Fresh fruit tarts meet a simple fudge-textured sugar cookie base in this delicious and delightfully portable treat. You can use any fruit you'd like to top the chocolate cream cheese base, but we really love it with fresh berries and nectarines drizzled with a little melted apricot jam. This is a great cookie to make with kids and let them decide which fruit they want on top of their own individual cookie! We think you'll agree, this is the perfect summer dessert!
Texas Perfect Sugar Cookies
1 cup butter, softened
2 cups sugar
3 large eggs
2 teaspoon vanilla
4 cups Texas Pure Milling All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
Cream butter and sugar. Add eggs and vanilla. Mix until creamy.
Add sifted dry ingredients to the creamed sugar egg mixture and stir until well combined. Roll into 1 inch balls and flatten with bottom of sugar coated glass or your hand. Bake at 350° just until the edges start turning color 7-10 minutes. Time will vary depending on how large and thick you made your cookies. It is important not to over bake if you want the texture to remain chewy and soft.
Chocolate Chip Cream Cheese Smear
8 oz. package low fat cream cheese, softened
1/4 cup butter, softened
2 tsp vanilla extract
2/3 cup powdered sugar
3 Tbsp brown sugar
1/3 cup miniature semi-sweet chocolate chips
In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add the sugar and beat until just combined. Stir in the chocolate chips.
Top each cookie with 1 Tbsp. of the cream cheese smear and then top the smear with sliced fresh berries, nectarines or pineapple.
To make the fruit glaze:
combine 1/2 cup apricot jam with 2-3 Tbsp. of hot water and warm slightly on the stove in a pot until smooth. Drizzle over the berries or "paint on" with a pastry brush.