Mini Deep Dish Fruit Pizzas!

Have you ever had a craving for fresh fruit pizza, but the thought of making the crust, and frosting the entire thing without it falling apart into a pile of crumbs make you cringe?   Well my friends, then this recipe is for you!   

If you can even call it a recipe.  It's SO simple.  All you do is grab a roll of Pillsbury refrigerated sugar cookie dough, cream cheese, cool whip, and whatever fruits your little heart desires.

Pull little chunks off the dough and roll into a ball, about 3/4 inch.  Sorry, I forgot to take pictures of the whole process.  Anyways, drop your cookie balls into a mini muffin pan.  Bake at 350 for about 7 mins.   Don't leave them in too long.  While they're in the oven they should puff up, and then slowly drop down.   Sometimes they wont drop down until after you take them out of the oven and let them cool.   The first time I did this, I thought they weren't going to drop, so I left them in the oven longer, and then they got too brown and crunchy for my liking.   I promise they'll fall, just take them out and let them sit.   Once they've sat for a couple minutes, they should just pop right out of the pan.

For the frosting, just whip 1 block of cream cheese with 1 large tub of cool whip.  Ta-Da!! Yummo!!!   I put my frosting in a piping bag with a large round tip and just squeeze a dollop in each cookie cup.  Then just place your fruits on top and WAH-LAH!  Deliciousness!  And so pretty, trust me everyone loves them.  

One package of cookie dough makes about 48 pizzas.  I made these for a picnic party with about 14 people, and every single pizza was eaten.   I will warn though, once they sit out for a while and the cookie warms up, they will get kind of melty, or pliable... but it doesn't make them any less delicious!

Recipe 

1 roll Pillsbury Refrigerated Sugar Cookie Dough

1 8oz block cream cheese

1 large tub Cool Whip

Any fruit you want 

( I used blueberries, blackberries, kiwi, and strawberries)

Rolls pieces of dough into 3/4 inch balls, bake in a mini muffin pan @ 350 for about 7 mins.  Let cool for 2 mins, pop out of the pan.

Mix cream cheese and Cool Whip with electric mixer, fill cookie cups with frosting.

Top with your choice of fruits and ENJOY!!

Almond Poppy Seed Cookies

My husband absolutely loves almond poppy seed muffins. So, I decided to make these cookies to get something with the same flavor, but a little sweeter! They were a big hit! They flavor is light, the cookie is so soft, and the glaze is sweet, but not overpowering. Delicious and easy!!

Ingredients:

Cookie:

• 1 Pouch Sugar cookie mix
• 1/3 C. Flour
• 1/2 C. Unsalted butter, softened
• 1 TBSP. Poppy seeds
• 1 Pkg. Cream cheese, softened
• 1 tsp. Almond extract
• 1 Egg

Glaze:

• 1 C. Powdered sugar
• 4 tsp. Water
• 1 tsp. Almond extract

1. Heat oven to 350 degrees. In a large bowl add, cookie mix, flour, butter, poppy seeds, cream cheese, almond extract, and egg. Stir together until dough forms.
2. Roll dough into walnut sized balls, place on ungreased cookie sheet, and press just to flatten them a little bit.
3. Bake for about 10 mins. Cool for 2 -3 mins, then move to cooling rack.
4. Meanwhile, in a small bowl add, powdered sugar, almond extract, and water. Mix together to make a glaze consistency. If you need more water to thin, just add 1 tsp at a time until you get the desired consistency.
5. Spread the glaze over the cookies while they're still warm, but not hot.

Mint Chocolate Chunk Cookies

These cookies are so easy to make, and so tasty! People will think you spent hours making them!

Ingredients:

• 1 Pkg. Sugar cookie mix
• 1/2 C. unsalted butter
• 6 Drops green food coloring
• 1 egg
• 1 C. Mint chocolate chunks
• 1 C. Semisweet chocolate chunks
• 1/4 tsp. mint extract (optional)

1. Heat oven to 350 degrees.
2. In a large bowl, add cookie mix, butter, food coloring, egg, and extract (if wanted) and stir until dough forms. If you add the extract it will make them extra minty!
3. Mix in mint and semisweet chocolate chunks.
4. Drop spoonfuls of dough onto an ungreased cookie sheet.
5. Bake 8 - 10 mins. Cool for 2 -3 mins, and then move to cooling rack.

Gingersnap Cookies

Gingersnaps are so easy to make and so delicious. The longer you bake them the crunchier they get. I like mine crunchy on the outside and chewy on the inside. They are so good, they're sure to be a hit!

Ingredients:

• 1 Egg
• 1/4 C. Molasses
• 3/4 C. Shortening
• 2 tsp. Soda
• 2 C. Flour
• 1/4 tsp. Salt
• 1 tsp. Cinnamon
• 1 tsp. Ginger
• 1 tsp. Cloves

1. Heat oven to 350 degrees. Cream egg, sugar, molasses, and shortening together in a medium bowl.
2. Add soda, flour, salt, cinnamon, ginger, and cloves. Stir until well mixed. Batter will be sticky.
3. Form into balls about the size of a quarter, and roll into sugar.
4. Bake for 8 mins, longer if you want them crunchier. Let cool for 1 minute, then move to cooling rack.