Kinsley Sykes, Park Brooke I Men B6
1 package (18 oz.) refrigerated sugar cookie dough
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
3 cups sliced fresh fruit such as strawberries, kiwi, banana, peaches or blueberries
Preheat oven to 350 degrees. For crust, shape cookie dough into a ball. Place dough in center of 13” round baking stone; flatten slightly with palm of hand. Using lightly floured fingertips, press dough into a 12-inch circle, about ¼ -inch thick. Bake 18-20 minutes or until light golden brown. Carefully loosen cookie from baking stone with knife. Cool completely. For toppings, combine cream cheese and sugar in 2-quart batter bowl; mix well. Spread mixture evenly over top of cookie. Slice fruit (you can us an egg slicer); arrange over cream cheese mixture. Chill. Cut into wedges or squares with pizza cutter. Yields 16 servings or 20 sample servings.
