• Mix the softened (not melted) butter with the sugar for 1 ½ minutes until light and fluffy.
  1 Cup Butter, 1 Cup Sugar
• Add the vanilla, almond and egg and beat again.
  ½ teaspoon Vanilla, ¾ teaspoon Almond Extract, 1 Egg
• Add dry ingredients and mix until combined. Dough is soft and crumbly, but should ball up as you grab it and press it to form the ball. Wrap tightly in saran wrap to rest in the fridge for 10 minutes. If it needs to rest longer you will need to let it sit on the counter to soften from the chill of the fridge.
  3 Cups Flour, 1 ½ teaspoons Baking Powder, ¼ teaspoon Salt, 1-2 Tablespoons Cream
• Roll to 1/2 -inch thick (whatever you like) over a very, very light dusting of powdered sugar, never flour as it weighs the dough down.
• Place on a cookie sheet or pizza pan. Bake at 350℉ for 17-19 minutes. Do not let it brown.

Topping

• In a bowl, add the cream cheese, butter, powdered sugar, and vanilla. Mix together until smooth.
  12 oz Cream Cheese, 5 Tablespoons Unsalted Butter, 1 ¾ - 2 Cups Confectioners' Sugar, 1 teaspoon Pure Vanilla Extract
• Cover the cooled sugar cookie crust with the topping and top with the sliced fresh fruit. Slice and serve.
  3 Cups Assorted Sliced Fresh Fruit