4th of july fruit pizza

Independence Day is my favorite holiday. I love my country and grew up in an area where the culture was very proud to be Americans. I loved celebrating the 4th! We'd float the river and go to the fireworks. We had to go early to get a good parking spot and we'd play games and eat licorice while we waited for them to start. The fireworks would begin and when I was small I'd watch the fireworks and watch my dad cry as they went off and patriotic music played in the background. As I got older and learned more, I joined him with tears of my own and thought about how grateful I was to those who sacrificed so we could have all that we do.

I love holiday food and how food brings people together. These 4th of July fruit pizza cookies are fun and festive. They are also light and fresh and fun to share with others. They come together easily and look good yet are totally doable to make. For another light and fun 4th of July dessert try our strawberry cheesecake mousse pie or our almond cherry chip cookies with white chips. This would also go great with chicken caesar salad pitas!

How To Make 4th of July Fruit Pizza

First we'll start by making the cookie base. These cookies aren't overly sweet and have a neutral yet delicious flavor that perfectly accentuates the topping and fruit.

Mix softened butter and sugar on high until light and fluffy, about 3 minutes. Add the vanilla and eggs and beat on high an additional 3 minutes. The mixture will lighten in color.

Measure the flour and put on top of wet ingredients. I like to put the salt and baking powder right on top of the flour and give it a light mix with my fingers to avoid any clumping of salt or baking powder.

Put mixer on low and mix just until flour is incorporated.

Chill for 1.5 hours. After chilling, roll out to about 3/8 inch thick for a soft cookie. Roll thinner for a crisper cookie, or up to 1/4 inch for a super soft cookie, that might be oh so slightly underdone. Cut out circles. I use the kid IKEA cups for my circles. They are the perfect size- not too big, not too small.

Bake at 400* for 6-10 minutes. If you like your cookie crisp, cook until the edges are just turning golden. If you like them soft, cook juuuuuuuust until the top turns matte- you don't want the edges to turn golden.

For the topping: Beat the cream cheese on high for about 1 minute. Add lemon juice and mix in. Add powdered sugar and corn starch and mix on medium speed 1-2 minutes. Return to refrigerator. Cut up fruit into desired shapes for decorating.

Allow cookies to cool completely. Spread topping on top and top with fruit in desired patterns. Serve immediately or refrigerate.

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