Preptime: 20 minutes (excluding decorating)

Cooktime: 8-10 minutes

Makes about 10+ cookies depending on size

Cookie ingredients:

• ¾ cup butter, room temperature
• 1-8 oz pkg cream cheese, room temperature
• 1 cup of granulated sugar
• ½ cup powdered sugar
• 1 egg, room temperature
• 1 tsp almond extract
• 2 ¾ cup of flour + ¾ cups (divided)
• ½ tsp baking powder
• ½ tsp salt if using unsalted butter (otherwise omit this ingredient if using salted butter)

Cookie Decoration Ingredients:

• 4 oz cream cheese, softened
• ¼ cup of marshmallow cream
• 1 tbsp lemon curd
• ¼ cup of blackberries (halved if you like)
• ¼ cup of blueberries
• ¼ cup of kiwi (peeled and sliced, diced, or quartered)
• ¼ cup of strawberries (sliced, halved, quartered, or diced)
• ¼ cup of raspberries

Cookie Directions:

1. Preheat oven to 375 degrees and prepare a baking sheet lined with parchment paper and lightly greased with cooking spray (I always use coconut oil).
2. In a large bowl with a hand held mixer cream together butter, cream cheese, sugars, egg and extract on medium speed until light and fluffy.
3. Next add in the dry ingredients to the same bowl and blend until soft dough forms; if you need to add ¼ cup of additional flour until you get that soft consistency. *Altitude and temperature can affect how much more flour you need to add; but don’t worry as long as you don’t over mix the cookie will yield soft results.
4. On a lightly floured surface, dump the cookie dough out of the bowl, and pat down with your palms to form a square or circle about 3/8 inches; you want a thick dough as this will help the cookies to keep soft; a thinner dough will produce crunchier cookies and no sugar cookie should be crunchy.
5. Cut the preferred shape out using a cookie cutter dipped lightly in flour or a biscuit cutter and place on prepared baking sheet about 2 inches apart.
6. Bake the cookie for 8-10 minutes; allow to cool for 5 minutes on pan before transferring to cooling rack
7. Once cookies have cooled completely about 35 minutes to hour, then its time to frost them.

Decorating directions:

1. In a small bowl with a silicone spatula, whip the cream cheese, marshmallow cream, and lemon curd together until creamy and smooth.
2. Spread the frosting on each cookie and decorate, as you like with the fruit. This is a great way to get your kids in the kitchen and allow them to get creative with their cookies. Store in the refrigerator in an airtight container; especially if it’s really hot (during peak Spring/Summer months) until ready to serve.

• 12 OREO cookies
• 1/2 cup white candy melts
• 1/4 cup red candy melts
• 2 Tablespoons vegetable shortening or lard
• Blue & White Star Sprinkles

1. Prepare a surface with parchment paper or a silicone baking mat for the candy-dipped OREOs to dry on.
2. Melt the white candy melts in a microwave-safe bowl, along with a tablespoon of shortening, heating for 20 second bursts and stirring in between until you reach a smooth consistency.
3. Dip the OREOs halfway into the melted white candy, pull out and let any excess candy drip off, and then double dip.
4. Allow the white candy coating to dry – I found that by the time I was done the 12th cookie, the 1st cookie was dry.
5. Melt the red candy melts using the same method outlined above.
6. Using a spoon, drizzle the melted red candy over the white candy coating in straight stripes. Immediately sprinkle the Star sprinkles overtop.

Allow to dry before serving or storing. Will keep in a covered container for two weeks.