Quick festive dessert

Want a fun, easy dessert for this evening? Here you go . . .

I made a sugar cookie recipe and baked it in a bar pan until done. Now, you can just do that according to your normal, favorite recipe. Or you can go buy a roll of sugar cookie dough and roll it out in the pan. Or you can do what I did: modify a recipe so everyone in your family could eat it.

My modification? Instead of flour, I used a half and half combination of Pillsbury Gluten-Free flour blend and almond meal/flour. I chose the half and half because with the Pillsbury brand, I have found the cookies crumble really easily. Adding the almond flour really adds some strength and some flavor.

After the cookie was cool in the bar pan, I made the icing. I combined one block of cream cheese, 1/3 cup of butter, 1 tsp vanilla, and enough powdered sugar to get it to an easily spreadable consistency (about 2 1/2 cups). {My girls have approved the icing. In fact, they would have enjoyed just eating it all by itself but thought it was really good with fruit dipped in it as well. So that’s another way you could use this. A bit thinner and use it for fruit dip. Hmmm. . .}

Spread that over the cookie as thick as you want.

Add fresh fruit. I added washed and dried blueberries and strawberries.

We will eat it after lunch. Yum!

Enjoy!

At Home.

I shared this recipe with a LinkUp at A Net In Time, so you can hop over and read some other great recipes… I know there is a great one for Lemon Loaf and one for cookies that are flour-free!