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Red, White and Blue Mini Pizzas

Looking for something a little different to make for dessert on the 4th? Your guests will ADORE these fun, patriotic mini-pizzas, that are generously topped with a tangy cream cheese frosting and lots of fresh berries!
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 1 -1/2 dozen mini pizzas

Ingredients

  • COOKIES:
  • 1/2 cup butter softened
  • 3/4 cup xylitol or sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1-1/2 cups white whole wheat flour
  • FROSTING AND TOPPINGS:
  • 8 oz cream cheese softened
  • 1/4 cup butter softened
  • 1 teaspoon vanilla extract
  • 4-6 tablespoons heavy whipping cream
  • 1/2 cup fresh blueberries
  • 1 cup fresh strawberries sliced

Instructions

  • Make the cookies: In a large bowl, beat butter and xylitol (or sugar) until creamy. Beat in egg, vanilla, salt, baking soda, and flour until a dough forms (dough will be quite soft) Wrap dough in plastic wrap and refrigerate at least 1 hour (or up to 24)
  • Roll chilled dough out to 1/4 in thickness. Cut dough into circles using a 3-in biscuit cutter. Place cookie circles on parchment paper-lined baking sheets. Bake cookies at 350F 11-12 minutes or until edges turn golden. Cool cookies completely on a wire cooling rack.
  • Make the frosting: Place softened cream cheese in a medium bowl, and beat on medium speed using an electric beater until creamy. Beat in butter, vanilla, and just enough cream to achieve a creamy frosting consistency.
  • Frost cooled cookies with cream cheese frosting and top with blueberries and strawberries.

Notes

Store cookies in refrigerator up to 3 days.