1 16 oz pkg sugar cookies
¼ c sugar
8 oz tub mascarpone cheese, at room temp
8 oz block of low-fat cream cheese, at room temp
½ t vanilla
1t lime zest
2.5 c. fresh fruit (I’m using chopped peaches, sliced cherries, sliced blue berries and chunked strawberries)
Fresh mint, thinly sliced
2 T sugar
Extra mint for garnish.
Follow the directions on the package of sugar cookies for pre-heating the oven and bake time. Separate the cookie dough into 24 even pieces and form a ball with each piece. Roll in the ¼ cup of sugar and place on a parchment lined baking sheet. Try to make them oblong like a slice of French bread. Bake as directed. The sugar should not change the baking time, but it will make the outside of the cookie very crispy. Cool the cookies before your proceed. You can do this a day ahead if you trust yourself with the cookies.
Mix together the cheeses, confectioner’s sugar, vanilla and orange zest until thoroughly combined. Do this ahead to, the flavors will have a chance to meld.
Toss the prepared fruit with the mint and sugar.
Spread the cheese mixture on a cooled cookie and top with the fruit and some fresh mint. Enjoy!