Berry Cookie Pizza

Parents Canada - - Eating -

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.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.