Name: Strawberry Kiwi "Watermelon" Cookie Wedges
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 12 servings
Ingredients: 1 3/4 cups all-purpose flour; 1/2 teaspoon kosher salt; 1/8 teaspoon baking powder; 4 ounces unsalted butter, at room temperature; 1/2 cup granulated sugar; 1 large egg, at room temperature; 1/2 teaspoon pure vanilla extract; 1/4 teaspoon almond extract; 2 tablespoons sour cream; 12 ice pop sticks; 1 1/2 ounces cream cheese; 1 1/2 ounces unsalted butter, at room temperature; Pinch kosher salt; 1 cup confectioners’ sugar, sifted; 1 tablespoon strawberry preserves; 1/2 teaspoon pure vanilla extract; 2 kiwis, peeled, halved lengthwise and sliced into thin half-moons; 12 strawberries, chopped; 2 teaspoons strawberry preserves; 1 tablespoon semi-sweet chocolate chips

Directions

For the sugar cookie: Whisk together the flour, salt and baking powder in a medium bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and almond extracts, then mix on medium-low speed until fully combined. Scrape down the sides of the bowl. Add half of the flour mixture and mix on low speed until mostly incorporated. Add the sour cream and mix on low speed until combined, then add the remaining flour mixture. Mix on low speed until just combined, being careful not to overmix.
To shape the cookie, draw or trace a circle 9 inches in diameter on a sheet of parchment paper. Place the parchment, drawing-side down, on an inverted baking sheet. Transfer the dough to the parchment and use damp hands to pat the dough into a flat round, using the drawing as a guide. Score the dough into12 wedges and insert an ice pop stick into each wedge at the “rind,” leaving a 3- to 4-inch handle. Refrigerate the dough for at least 1 hour or up to overnight.
Preheat the oven to 350 degrees F.
Bake the cookie until slightly puffed and lightly brown on the edges, about 20 minutes. Let cool completely.
For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese, butter and salt on medium-high speed until light and fluffy, about 2 minutes. Add the confectioners’ sugar and mix on low speed until incorporated, then increase the speed to medium high and mix until fluffy, about 2 minutes. Add the strawberry preserves and vanilla extract and mix for 1 more minute.
For the topping: Spread the frosting on the cooled cookie, almost to the edges. Arrange the kiwi slices all around the edge of the cookie, overlapping them slightly. Fill the center with the strawberries. Microwave the strawberry preserves until melted, 15 to 20 seconds, then brush onto the strawberries with a pastry brush. Sprinkle the chocolate chips over the strawberries. Refrigerate for 30 minutes then cut the cookie along the score marks into 12 slices.

Strawberry Kiwi "Watermelon" Cookie Wedges

Ingredients

Sugar Cookie:

Frosting:

Topping:

Directions

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