Ingredients:
- 2 ¼ cups All-Purpose Flour (315g)
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Unsalted Butter, softened (226g)
- 1 cup Granulated Sugar (200g)
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 8 oz Cream Cheese, softened (226g)
- ½ cup Unsalted Butter, softened (113g)
- 3 cups Powdered Sugar, sifted (360g)
- ½ cup Strawberry Purée
- ½ teaspoon Vanilla Extract
- 1 cup Fresh Blueberries
- 1 cup Sliced Kiwi
- 1 cup Mandarin Orange Segments
- 1 cup Sliced Strawberries
Instructions:
- Combine dry ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- Cream the butter and sugar in a large bowl until light and fluffy (about 3 minutes).
- Beat in the egg and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined into a cohesive dough. Do not overmix.
- Divide the dough in half, flatten into discs, wrap, and chill for at least 60 minutes.
- Roll one chilled dough disc out between two sheets of parchment paper to about ¼-inch thickness. Use a large egg-shaped cutter to cut the shape. Carefully transfer the shaped dough (on the parchment) onto a baking sheet.
- Bake at 350°F (175°C) for 15–20 minutes until the edges are light golden brown. Cool completely on the sheet before transferring to a serving platter.
- Prepare the frosting: Beat the softened cream cheese and butter together until perfectly smooth.
- Gradually add the sifted powdered sugar, beating until incorporated. Mix in the strawberry purée and vanilla extract until light and fluffy.
- Assembly: Once the cookie base is completely cool, spread the strawberry cream cheese frosting evenly over the surface, leaving a small border.
- Decorate: Arrange the fresh blueberries, kiwi, mandarin segments, and sliced strawberries artistically over the frosting, mimicking painted egg designs.
- Chill to Set: Refrigerate for at least 30 minutes before slicing and serving to allow the frosting to firm up.