BUTTERFLY FRUIT PIZZA
- 1 1 1 cup unsalted butter, softened
- 1 1 1 cup powdered sugar
- 1 1 1 egg
- 1 1 1 teaspoon vanilla extract
- 1 1/2 1 1/2 1/2 teaspoons almond extract
- 2 1/2 2 1/2 to cups flour, plus more to dust cutting board
- 1/2 1/2 1/2 teaspoon salt
- cream cheese filling*
- diced fruit
- black food gel
In a mixing bowl cream together butter and sugar. Add the egg and mix until well combined. Add the vanilla and almond extract and mix until combined. Mix flour and salt together and add it to the mixing bowl. Mix just until combined.
Increase the size of your coloring page so that it is 8" tall and about 16" wide. You'll need to print it out on two pieces of paper, then cut it out and past the two pieces together.
Place a piece of parchment paper on top of your cutting board. Roll your dough out to 3/8" thickness. Lay the butterfly template over the dough and cut out around it.
Remove excess dough and save for another use. Refrigerate butterfly cookie for at least 30 minutes. Bake in a preheated 375 degree oven for 16-22 minutes until golden brown around the edges and baked all the way through in the center. Cool completely.
Spread you choice of cheesecake or cream cheese filling over cookie.
Top with fruit to create a beautiful butterfly wing pattern. I used green grapes to create it's body, bananas for it's eyes, pineapple, strawberries, peaches, for the wings.
I added two kiwi slices to create large spots on my butterfly wings, then I piped some black food gel to make pupils and a smile. Refrigerate up to 8 hours for the best flavor. This pizza can be kept for two days in the refrigerator.