Ingredients:

  • 170g unsalted butter, room temperature
  • 200g granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla paste
  • 330g all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp fine sea salt
  • 225g full-fat cream cheese, cold
  • 120g powdered sugar
  • 60ml heavy whipping cream
  • 1 tbsp lemon zest
  • 3 cups assorted fresh fruit (blackberries, kiwi, raspberries, strawberries, mango)

Instructions:

  1. Cream the 170g butter and 200g sugar until pale and fluffy. Note: This takes about 3 minutes on medium speed.
  2. Beat in the 1 egg and 1 tsp vanilla paste until fully incorporated and smooth.
  3. Whisk the 330g flour, 1 tsp baking powder, and 0.5 tsp salt together until no lumps remain.
  4. Gradually add the dry ingredients to the butter mixture until a soft dough forms.
  5. Wrap the dough and chill for 30 minutes until firm to the touch. Note: Chilling prevents the eggs from spreading into circles.
  6. Roll the dough into 12 small balls and flatten them into ovals until they look like eggs.
  7. Bake at 180°C (350°F) for 10 minutes until edges are just barely golden.
  8. Let the cookies cool completely on the pan until they are firm and cold. Note: Frosting a warm cookie leads to a melty mess.
  9. Beat 225g cold cream cheese and 120g powdered sugar until creamy and light.
  10. Stream in 60ml heavy cream and 1 tbsp lemon zest until the frosting holds soft peaks.
  11. Spread a thick layer of frosting onto each cooled cookie until the surface is covered.
  12. Arrange the 3 cups of fruit in rows or patterns until the cookie is vibrant and full.