Ingredients
1½cupall-purpose flour,scoop and level to measure
1½cupcake flour
2tspbaking powder
½tspsalt
1cupunsalted butter,softened
1¼cupgranulated sugar
2eggs,large
2tspvanilla extract
3cupsfruits,like berries, pineapples, kiwi, peaches, and mangoes, sliced
8ozcream cheese,softened
½cupunsalted butter,softened
2tsplemon zest
1tbsplemon juice,fresh
½tspvanilla extract
¼tsplemon extract
1½cuppowdered sugar
Preparation
In a mixing bowl, whisk together flour, then sift in cake flour and add baking powder and salt. Whisk for 20 seconds, and set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar for 1 to 2 minutes or until creamy and slightly pale and fluffy.
Mix in eggs one at a time, then blend in vanilla.
With mixer set on low speed, slowly add in dry ingredients and mix until combined.
Divide dough into two equal portions. Shape each into a disk and cover with plastic wrap.
Chill for 3 hours or up to overnight.
Preheat oven to 375 degrees F.
Dust a clean working surface with a fair amount of flour. Remove one dough from refrigerator, unwrap and place on floured surface.
Sprinkle top with flour and roll to ⅜ inches thick (right between ½-inch and ¼-inch).
Cut into 2½-inch rounds then transfer to a Silpat or parchment paper-lined baking sheet.
Bake in the preheated oven for 7 to 9 minutes.
Remove from oven and allow to cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Repeat the process with the remaining dough.
Once cookies are cool, frost with Lemon Cream Cheese Frosting. Decorate with diced fruit just before serving.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, cream cheese and lemon zest until smooth and fluffy.
Mix in lemon juice, vanilla, and lemon extract.
Add powdered sugar and whip mixture for several minutes longer until fluffy.
