Total time: 1H
1 1/2 cups all-purpose flour (plus extra for rolling)
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup BBF Coconut Palm Sugar
1 tsp vanilla extract
CREAM CHEESE FROSTING:
1 (8 ounce) package low-fat cream cheese
2–3 Tbsp BBF Monk Fruit Blend
3 Tbsp blueberry jam
pinch of fine sea salt
Dragon fruit, cherries, kiwi, blackberries, blood orange slices, grapefruit slices, blueberries, and a sprinkle of monk fruit.
Heat oven to 350°F. Grease either a quarter sheet pan, a 9 x 13-inch baking dish, or a 12-inch round pizza pan with cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large mixing bowl either with a stand mixer (with the blade attachment) or hand mixer, beat the butter and sugar together on medium speed until light and fluffy, about 2 minutes. Add the egg, and vanilla and mix on medium speed until completely combined, scraping down the sides partway through if needed. Add in the dry ingredients, and beat on low speed until just combined. (Avoid over-mixing the dough.)
Press the dough evenly into the prepared pan/dish*. Use a fork to poke a few holes in the dough, to prevent it from bubbling up. Bake for 15-18 minutes, or until the dough is lightly golden. Transfer to a wire baking rack to let cool for 20 minutes.
Meanwhile, whisk together the frosting ingredients until combined.
Spread the frosting out evenly on the baked cookie crust. Sprinkle with your favorite fruit, and sprinkle with a bit of monk fruit if desired. Slice, serve and enjoy!