Individual Fruit Pizzas

I'm sure many of you have a favorite sugar cookie recipe so if you have one, feel free to substitute. I found this one online and made these for a baby shower and they were so yummy.  I used flower and butterfly cookie cutters and then used the fruits to decorate them. I used the sliced strawberries for butterfly wings and kiwis for centers of flowers with blueberries for petals. Cute and tasty.

Ingredients:Cookies:
1 cup unsalted butter, softened
2 cups white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups all-purpose flour
1 tablespoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk

Icing:
1 (8 ounce) package cream cheese, at room temperature
1 cup frozen whipped topping, thawed
1 cup confectioners' sugar
 
1 pint strawberries, sliced from top to bottom
1 pint blueberries
2 large kiwi fruits, sliced into rounds
1 fresh pineapple, cut into small pieces

Directions:

1. In a large bowl, cream together the butter and white sugar until smooth. Beat in the eggs one at a time until each is blended in. Stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture, alternating with the buttermilk, mixing just until blended. If the dough is really sticky, you may need more flour. Cover and refrigerate for 1 hour.
2. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into squares and rectangles using a pizza cutter or knife. Place cookies about 2 inches apart on ungreased cookie sheets.
3. Bake for 6 to 8 minutes in the preheated oven, until the edges begin to brown lightly.
4. While the cookies are baking, make the frosting. In a medium bowl, beat the cream cheese and confectioners' sugar until soft and creamy. Stir in the whipped topping until well blended.
5. Spread a thin layer of the frosting onto each cookie. Make heart cards by placing strawberry slices onto the rectangular cookies, and dice by placing blueberries onto the square cookies. Refrigerate until serving, or serve immediately after frosting. They are best when served cold.

Notes:
I didn't refrigerate the dough and they turned out just fine.  Be careful not to overcook the cookies - remove them when they just start to brown on the edges.