Valentine’s Brunch
Valentine colors galore enthusiastically supplied by Mother Nature! Fun to eat and loaded with 10 different fruits and vegetables.
Easter Fruit Cookie
Fruit on a cookie, so fun to make!The first time my mini-chef M made was rather stressful. She wanted to do it her way. I quickly realized my then-four-year-old has her own creative instinct. It was a sloppy “Easter Egg” but she was so proud of it, and it was delicious.
Since then, this has become our dessert and a family tradition on Good Friday. M and her cousins love making it. The colors are so pretty, it’s delicious and I get huge satisfaction serving a fruit dessert everyone enjoys on a weekend of too much sugar and sweet.
I make two “egg” shaped whole-wheat sugar cookies ahead of time. When the cousins arrive, I set out different fruit in separate bowls and let the children decorate their “Easter egg” cookie however the muse inspires them.
As they’ve gotten bigger, their cookies get more decorative and neat. Pretty or not, they’re always delicious to eat.
I aim to use fruits that are local and seasonal if possible (strawberries). I do supplement with imported fruits for color (blueberries) because Easter is a special occasion.
Avoid fruit that will oxidize and turn brown (apples, pears) and those that will make the cookie soggy (oranges)
Variation
- Spread raspberry or blackberry preserves on cookie
- Spread cream cheese on cookie. I blend 1 – 2 tablespoons of honey with about 1/2 cup of cream cheese
Ingredients
- Whole-wheat sugar cookie dough
- 1/3 cup cream cheese
- 1 - 2 tablespoons honey
- 1 cup blueberries or blackberries
- 1 cup raspberries or strawberries, quartered
- 1 cup grapes cut in half
- 1 cup mango and or pineapple cut into into 1/4 inch dice
Adjust servings: 16 servings
Units:
Instructions
- Preheat oven to 400.
- Prep the fruit. Wash and lay out on clean dishtowels or paper towels to dry.
- Make cookie dough.
- Divide cookie dough in half . On a floured surface, roll out cookie dough into an egg shape about 1/4 inch thick.
- Place on an ungreased cookie sheet. Repeat with the second half.
- Bake 8 – 10 minutes until edges just begin to turn golden.
- Remove from oven and cool.
- While cookies are baking, prep the fruit.
- Prep cream cheese, mix with 1 tablespoon honey and if more sweetness is desired, mix in another tablespoon honey.
- Let the cookies cool.
- Spread each “egg” with cream cheese/honey mix (or raspberry preserves)
- Place the fruit decoratively on the cookie.
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