Berry Cookie Pizza
A giant cookie makes the perfect vehicle for berries in season; serve it in slices like a pizza – if you want to be fancier about it, call it a tart.
1/2 cup (125 ml) butter, at room temperature
1 cup (250 ml) sugar
1 large egg
1 tsp (5 ml) vanilla
1 1/2 cups (375 ml) all-purpose flour 1/2 tsp (2 ml) baking soda
1/4 tsp (2 ml) salt
1/4 cup (60 ml) butter, softened 1 1/2 cups (375 ml) icing sugar 1 tbsp (15 ml) milk
1/2 tsp (2 ml) vanilla
2 cups (500 ml) fresh berries
(or as needed) fresh mint (optional)
Preheat the oven to 375˚F.
In a large bowl, beat the butter and sugar for 2–3 minutes, until pale and light. Beat in the egg and vanilla.
Add the flour, baking soda and salt and stir or beat on low speed just until the dough comes together. (You may have to use your hands to shape it into a ball.) On a piece of parchment paper, roll the dough into a circle or oval 1/4 inch thick and about 12 inches in diameter. Pinch any cracks around the edges closed with your fingers. Transfer the sheet to a baking sheet and bake for 10–12 minutes, or until pale golden. Transfer to a wire rack to cool.
To make the frosting, beat the butter until creamy, add about half the icing sugar along with the milk and vanilla and beat until smooth; beat in additional sugar until you have a spreadable consistency. Spread over the completely cooled cookie and top with berries. Garnish with fresh mint, if you like. Serves 12.
PER SERVING: 300 calories, 11.3 g fat (7.5 g saturated fat, 3.2 g monounsaturated fat, 0.6 g polyunsaturated fat),
46 mg cholesterol, 46.6 g carbohydrate, 2.5 g protein, 1.4 g fibre.