Fruit Tart Cookies and Top Ten Fruity Recipes!

Amazingly soft and chewy cookies are topped with a luscious creamy topping and fresh fruit – fruit tart cookies!

I’m so excited to share this recipe with you! It was originally featured in my summer article for Ami Magazine on using fresh seasonal fruit, but I figured that with Tu B’shvat coming up this week, there’s no better time to post a recipe for Fruit Tart Cookies!

These cookies are soft, chewy and totally addictive. Top them with a layer of creamy frosting – and they are even better! Then add a layer of fresh fruit, and you have the most beautiful little cookie that’s elegant enough for a fancy occasion, yummy enough for any occasion, and of course, perfect for Tu B’shvat! Oh, and they are totally fun to make, so gather the kids around!

Bonus tip: if you would like to make these, but aren’t too into the whole fruit-on-cookie thing, you can frost the top of the cookie, then add sprinkles, nuts, colorful sugar, chocolate chips or curls, or anything you like! The cookie is versatile, and will soon be your favorite.

Fruit Tart Cookies:

By Miriam Pascal, OvertimeCook.Com

Originally published in my column in Ami Magazine

Ingredients: 

1 cup (2 sticks) margarine

1 ¼ cups sugar

1 egg

2 teaspoons vanilla extract

1 teaspoon baking powder

2 cups flour

2 tablespoons cornstarch

Frosting:

1 cup (2 sticks) margarine

8 ounces (1 package) cream cheese (Tofutti works nicely)

2 cups confectioners’ sugar

2 teaspoons vanilla extract

Fresh fruit (cherries, kiwis, grapes, or blueberries, pomegranates, berries, etc), cut in bite size pieces

Instructions:

Preheat oven to 375ºF. Line a baking sheet with parchment paper and set aside.

In the bowl of an electric mixer on medium speed, beat together margarine and sugar until combined. Add egg and beat until smooth. Add vanilla and baking powder and beat to combine.

Turn the mixer to low and add flour and cornstarch. Beat until just combined. Do not overmix.

Scoop the dough onto prepared baking sheet using a medium cookie scoop or a heaping tablespoon. Leave room for the cookies to spread.

Bake for 9 minutes. Set aside to cool completely before frosting.

Prepare the frosting. In the bowl of an electric mixer, beat margarine and cream cheese until combined. Add confectioners’ sugar and vanilla and beat to combine. Spread frosting over the cooled cookies and top with fruit.

 And now for a bonus…

Top Ten Fruity Recipes!

1) Raspberry Zinger Vinaigrette

2) Healthy Apple Berry Crumble

3) Mini Chocolate Pomegranate Bundt Cakes

4) Puff Pastry Apple Pie Crusts

5) Glazed Raspberry Cookies

6) Blueberry Cupcakes with Cinnamon Cream Cheese Frosting

7) Homemade Cherry Pie with Lattice Topping

8) Tropical Lettuce Salad with Pomegranate Vinaigrette

9) Cherry Lime Bundt Cake

10) Apple and Cabbage Rice

Thank you for stopping by! I really hope you enjoy these awesome cookies, and of course, make sure to check out my other fruit recipes! Make sure to come back soon for more deliciousness! -Miriam