1/2 cup Salted Butter, room temperature
3/4 cup Granulated Sugar
1/4 teaspoon salt
1egg, room temperature (I place an egg in hot water to bring it to room temp)
1 teaspoon Cream of Tartar
1-1/2 cups All Purpose Flour
(1) 8 ounce package Cream Cheese
1/2 cup of Sugar
1 teaspoon Vanilla
1 pint Blueberries
1 pint Raspberries
1 quart Strawberries
(1) 16-ounce can Mandarin Oranges (save the juice)
(1) 8-ounce can Pineapple Tidbits (save the juice)
(4) Kiwi Fruit can be substituted in place of any of the berries or bananas
2 tablespoons Cornstarch
1-2 tablespoons Granulated Sugar
Preheat oven to 350 Degrees.
In a medium bowl, cream the butter and sugar until fluffy. Add the salt and the egg and beat until well incorporated. Sprinkle the cream of tartar over the mixture and then add half of the flour. Mix until it is well incorporated and then add the remaining flour.
Grease your baking pan or pizza pan and sprinkle with enough sugar to cover. Shake off excess sugar.
Place cookie dough on pan and using your fingers, press until the cookie dough covers the pan from end to end, corner to corner.
Place in a 350 degree oven for 9-11 minutes. I watch this very carefully. I take it out when the corners and edges are golden brown.
In a medium bowl, blend the cream cheese, sugar and vanilla until smooth.
Spread on the entire top of the sugar cookie bottom. I leave just a little rim around the edge without frosting.
Slice your fruit and use a circular design for a round pan or really any design you would like. This is the fun part....be creative!
Combine the pineapple and mandarin orange juices with the 2 tablespoons cornstarch in a small microwave safe bowl. Microwave on high for 3 minutes, stopping to stir after 1 minute intervals. Spoon to top of fruit to seal.