3 1/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
3/4 cup Country Cream butter
1 cup sugar
2 Eggland’s Best eggs
1 tsp. vanilla
Fresh fruit (such as berries, kiwi, and similar easily handled, non-wet fruit)

Pre-heat oven to Bake at 350° F. Combine the flour, baking powder, and salt. Cream butter and sugar together in another bowl, until fluffy and light. Add eggs and vanilla to the wet mixture, then, then stir in the dry ingredients to make a firm dough. Chill thoroughly.

Divide the dough into two equal parts (set aside one-half of the dough, as you will be making one large cookie at a time). Roll out half of the dough into a round “pizza” 12”-14” diameter, about 1/8” thick.

Place on cookie sheet. Bake at 350° F for 15-20 minutes, depending on thickness, until brown at edges. Cool, frost, and decorate with fresh fruit, as desired.

Butter Cream Frosting for Cookie Pizza
1/4 cup Country Cream butter
2 cups powdered sugar
1-2 Tbsp. Longmont Dairy milk
1 tsp vanilla

Frosting: Cream together the butter and sugar until light. Add the milk and vanilla until proper consistency. Top with berries, kiwi and other desired fruit.

Recipe Submitted by Kathy McDowell
From The Great New England Cookie Book
Mooo News December 2012