Submitted by Heather Bilyeu
- ½ C butter
- 1 C sugar
- 1 egg
- 1 tsp vanilla
- 1 ¾ C flour
- ¼ tsp salt
- 1 tsp baking powder
- FROSTING & TOPPINGS
- ¼ C butter, softened
- 16 oz cream cheese, softened
- 2 C powdered sugar
- 2 Tbsp lemon juice
- ⅛ tsp salt
Preheat the oven to 375°. For crust, cream together butter and sugar. Add egg and vanilla and mix until combined. Add flour, salt and baking powder until combined. The dough will be crumbly.
Line a 9×13-inch baking sheet with parchment paper. Using your hands, press dough into the pan firmly until leveled and packed.
Bake for 10 minutes. Remove from oven and make sure you cool completely before frosting.
For frosting, in a stand mixer, cream together softened butter and cream cheese until smooth. Slowly add powdered sugar 1/2 cup at a time, then add lemon juice and salt and mix until smooth and creamy.
To assemble, remove crust from pan by lifting up from the parchment; place on a platter. Spoon frosting onto cookie or use a piping bag and spread evenly.
Arrange blueberries and strawberries in a flag pattern, with blueberry stars and sliced strawberry stripes.
Serve immediately, or refrigerate until ready to serve. Serves 12.