One of Lyric’s most fun recipes! When you serve it, be prepared for the compliments.
Cookie “Pizza Crust”
1½ cups (3 sticks) Country Cream Butter, softened (not melted)
1½ cups granulated sugar
1 tablespoon vanilla extract
2 large eggs and 1 egg yolk
3¾ cups all-purpose flour
Beat butter and sugar together, in mixer, until fluffy (5 minutes). Add vanilla, eggs and yolk. Combine. Add the flour in small amounts. Combine until smooth but don’t overbeat. Chill dough for 1 hour or overnight.
To bake, preheat oven to 375° F. Line cookie sheet with parchment paper and powder with a little flour. Roll out dough into the shape of an egg. (It should be about 1/8 inch thick.) Bake until golden brown (about 8 -10 minutes). Cool completely.
12 oz. cream cheese
6 tablespoons Country Cream Butter (at room temperature)
2 cups powder confectioners’ sugar (at room temperature)
1 teaspoon vanilla extract
Colorful Fruits – sliced (strawberries, blueberries, kiwi, mandarins, grapes.)
Whipped Longmont Dairy Whipping Cream
Beat together the cream cheese and butter, with an electric mixer, until smooth. Add sugar and vanilla and beat until well blended.
Spread frosting onto the egg cookie. Decorate with your fruits. Pipe the whipped cream around the border as a final touch. Cover with plastic wrap and chill until serving.