Soft almond cream cheese cookies topped with a light cream cheese frosting and fresh fruit.
This might be one of my all time favorite desserts. The cookie I use is my Cream Cheese Cookie recipe. It is light and fluffy with a hint of almond. The topping is lighter than a cream cheese frosting and goes well with fruit. You can top it with any fruit you'd like! It's a refreshingly delicious dessert!
Prep 2 hr 30 min · Cook 40 min · Total 3 hr 10 min
Combine softened butter and cream cheese in a large stand mixer and mix until well combined.
Add sugar, eggs, vanilla and almond extract. Mix together well.
Add 3 cups flour, xanthan gum, baking powder, and salt. Mix and then add 2 more cups flour.
Mix until combined. Batter will be sticky. Chill in the refrigerator for at least 1 hour or overnight. You can speed chill for 30 minutes in freezer. It works best to wrap in plastic wrap to chill.
While dough is chilling, wash and cut fruit. Lay out on clean towels to dry. Fruit must be perfectly dry before placed on cookie. If using bananas, don't peel or cut them until ready to place on cookie and immediately eat.
Roll dough out on floured surface about 1/4 inch thick. Using a cookie cutter or the top of a cup, cut 3-inch circles. Place on greased cookie sheets.
Bake at 350º for 9 – 14 minutes. Don't over bake. (Convection oven: 300º for 9 minutes.) Cool on wired rack.
Using a mixer combine 3 packages cream cheese, whipped topping and powdered sugar and beat until smooth.
Frost cookies with the cream cheese topping. Place fruit on top. Enjoy!
