Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, sliced
  • 1 cup fresh blueberries
  • 2 medium kiwis, peeled and sliced
  • 1 cup fresh mango, cubed
  • 2 tbsp apricot preserves

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the butter and sugar together until light and fluffy, then beat in the egg and vanilla extract.
  3. Gradually stir in the flour, baking powder, and salt until a soft dough forms.
  4. Press the dough evenly across the baking sheet into a 1/2-inch thick circle.
  5. Bake for 12–15 minutes, or until the edges are pale gold. Allow to cool completely.
  6. Beat the softened cream cheese and butter together in a medium bowl until completely smooth.
  7. Slowly add the powdered sugar and vanilla extract on low speed, then increase to medium until the mixture is velvety and stiff.
  8. Spread the cream cheese frosting evenly over the cooled cookie base using an offset spatula.
  9. Arrange the sliced strawberries, blueberries, kiwi, and mango in concentric circles or a mosaic pattern.
  10. Lightly brush the fruit with melted apricot preserves to provide a professional shine and prevent wilting.