Mini Fruit Pizzas

 The perfect summer dessert!  You could make a large one and cut it up, but these are fun!

For this I made a batch of my FAVORITE sugar cookies and let them cool.

Beat together: 4 oz. cream cheese and 1 c. marshmallow creme. Spread onto cookies, then add whatever fruit toppings you want. I'm not big on cream cheese, so I keep it minimal, but I am one of the few in the world who feel this way, so you can come up with any ratio you want for that!

 Dallin was my helper. He helped with the cookie cutters and then decorated each and every mini pizza. He took great care, leaving one with just bananas for himself since he doesn't care for blueberries or strawberries that much.
These fruit pizzas are always a hit! I've made them before using the cream cheese frosting, and added a thin layer of cherry pie filling on top. Just make sure to keep these refrigerated, and add the bananas last if you are going to serve them several hours later as they will brown.

This recipe made 13 jumbo sized cookies + enough extra dough to make 12 smaller cookies in funky shapes that the boys picked out.

My favorite sugar cookie recipe:

Wilton's Roll-Out Cookie Recipe
1 cup unsalted butter, softened
1 egg
1 1/2 cups granulated sugar
1 1/2 teaspoons clear vanilla extract
1/2 teaspoon no-color almond extract
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Makes: About 3 dozen cookies.
instructions
Preheat oven to 400°F.
In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition.

Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.

The only change I make is that I buy salted butter, so I omit the salt in the recipe. I also double the vanilla.