Ingredients:

  • 225g unsalted butter, softened
  • 150g granulated sugar
  • 1 large egg, room temperature
  • 5ml pure vanilla extract
  • 1.25ml almond extract
  • 325g all-purpose flour
  • 8g cornstarch
  • 5g baking powder
  • 2g salt
  • 225g cream cheese, softened
  • 60g plain Greek yogurt, strained
  • 120g powdered sugar
  • 1 unit lemon zest
  • 150g fresh strawberries, sliced
  • 2 units kiwi, peeled and sliced
  • 75g blueberries
  • 100g mandarin oranges, drained

Instructions:

  1. In a large bowl, cream the softened butter and granulated sugar together until the mixture is pale and fluffy, approximately 3 minutes.
  2. Add the egg, vanilla extract, and almond extract to the butter mixture, beating until just combined.
  3. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a cohesive dough forms. Chill dough for 1 hour.
  5. Preheat oven to 350°F (175°C). Roll dough into 1-inch balls, place on parchment-lined baking sheets, and flatten slightly. Bake for 8-10 minutes until edges are set but centers remain soft.
  6. Prepare the frosting by beating cream cheese, Greek yogurt, powdered sugar, and lemon zest until smooth.
  7. Once cookies are completely cool, spread a layer of frosting on each cookie and decorate with sliced strawberries, kiwi, blueberries, and mandarin oranges.