Honey-Sugar Cookie Crust
- 2/3 cup SUE BEE® INFUSIONS™ Strawberry Honey
- 1/3 cup sugar
- 1/3 cup salted butter or margarine, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3 cups all-purpose flour
Directions
- 1. Mix honey, sugar, butter, egg and vanilla extract.
- 2. Stir in salt, baking powder and flour 1/2 cup at a time.
- 3. Cover the dough with plastic wrap and refrigerate for 30 minutes.
- 4. Preheat oven to 375 F.
- 5. Place on parchment paper and roll out to your desired size; place on a pizza stone or greased cookie sheet.
- 6. Bake for 10-12 minutes. Cool completely before frosting.
Honey-Cream Cheese Spread
- 1/2 cup SUE BEE® INFUSIONS™ Strawberry Honey
- 8 ounces cream cheese, softened
- 2 tablespoons lemon juice
Directions
- 1. Whip cream cheese and lemon juice together slowly with a mixer. Gradually add honey until smooth.
- 2. Cover and refrigerate to cool.
- 3. Spread the cream cheese spread over the cooled cookie but leaving the edge unfrosted.
Toppings
- Blueberries
- Raspberries
- Blackberries
- Mandarin oranges
- Any other fruit you like!
Directions
- 1. From the edge, work your way to the center placing blueberries and strawberries on top of the spread.
- 2. Refrigerate before serving.