July 4th is only a few days away, with the prospects of swimming and fireworks looming on the horizon. Everyone loves a treat to munch at the end of a long day spent outdoors, especially one that matches the holiday theme. These mini ‘pizzas’ are delicious, and even sneak in some fruit for those picky eaters! A quick and easy cookie crust, inspired by Martha Stewart’s recipe, is all the baking needed. You can avoid spending hours in the kitchen with a hot oven, and children will love rolling out the dough and decorating their mini pizza crusts.

Fruit Pizza Cookies

Ingredients

2 cups sugar

1 cup unsalted butter (2 sticks), room temperature

2 eggs

1 tablespoon vanilla extract

½ teaspoon salt

1 tablespoon baking powder

1 to 1 ½  teaspoons cinnamon, according to taste

4 cups all-purpose flour

1 8-oz package cream cheese, mixed with 1 tablespoon of sugar, or more, according to taste

Blueberries, sliced strawberries and/or raspberries

Steps

1. Put the butter and sugar into a medium bowl and mix on medium-speed until fluffy. Then, pour in the eggs and vanilla.

2. Putting mixer on low-speed, add the salt, baking powder, and cinnamon, gradually mixing in the flour last.

3. When fully combined, split the dough in half. Wrap each in plastic wrap and chill in the fridge for about one hour to overnight.

4. Preheat oven to 325°F.

5. Remove the dough and allow to stand at room temperature for 10 minutes, or until softened for easy rolling.

6. On a lightly floured surface, roll out the dough to about ¼ inch thick, and cut out, placing on lined or lightly greased cookie sheets.*

7. Bake for 13–15 minutes (times vary according to each oven), until golden on the edges, rotating the pans halfway through.

8. Once cookies have fully cooled, spread cream cheese on each.

9. Use the fruit to create mini American flags or other designs on the cookies.

*The cookie dough may also be baked as one large crust on a pizza pan. Begin checking dough for doneness at about 12 minutes, as baking times may vary.

By Sara Linder

Sara Linder is a JLNJ summer intern. She is a Teaneck resident and a student at the University of Maryland-College Park.