Time: 1 hour.
Complexity: easily
Servings: 12

Ree Drummond suggests serving sugar cookies like Italian bruschetta, but for dessert. Arrange the cookies on a board and set them with toppings: berry salad, cream cheese, coconut flakes, and chocolate syrup. Invite guests to assemble their own bruschetta to their liking.

Ingredients:

• 1 package (450 g) chilled sugar cookie dough
• 1 cup halved blueberries
• 1 cup diced strawberries
• 2 tablespoons of sugar
• Juice of half a lemon
• 1 package (220 g) softened cream cheese
• 3 tablespoons of honey
• 1/4 cup toasted coconut flakes
• 1/4 cup fresh mint leaves
• High quality chocolate syrup in a soft bottle for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shortbread cookies, strawberry, lemon juice, coconut flakes, chocolate syrup, cream cheese, mint, honey

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Preparation:

Step 1
• Bake cookies according to package directions and let cool completely.
Step 2
• In a bowl, combine the blueberries, strawberries, sugar, and lemon juice. Set aside. In another bowl, mix the cream cheese and honey until smooth. Transfer to a small serving bowl.
Step 3
• Arrange the cookies on a board or platter. Place a bowl of berries, a bowl of cream cheese frosting, coconut flakes, and mint along with chocolate syrup next to them.
Step 4
• Take a cookie, spread a thin layer of cream cheese on top, add a couple of berries, and garnish with mint. Sprinkle with coconut flakes and drizzle with chocolate syrup.

Votes: 1