Patriotic Cookie Pizza

Fourth of July weekend brings back so many great memories of spending time with friends and family, hanging out in the pool and stuffing myself silly on my Mom’s amazing lemon bars (although of course now I make a vegan version).

My sister and I used to make cakes frosted with whipped topping and decorated with a flag of strawberries and blueberries.  This year I’m doing a variation of that classic patriotic dessert – this time in the from of a cookie pizza!

This recipe is very adaptable – for example, if you have a sugar cookie recipe that you love, use that instead of the crust recipe (which is a variation of the shortbread crust from My Favorite Peach Tart).  You could also use buttercream instead of the cream cheese topping, and you can adjust the amount of sugar based on the fruits you use.  Since strawberries or peaches are sweeter than blueberries and raspberries, for example, you might not need as sweet of a topping.

Patriotic Cookie Pizza

for the crust

2 ounces non-hydrogenated vegetable shortening
2.5 ounces non-dairy non-hydrogenated margarine
2/3 cup organic evaporated cane juice
1 tablespoon EnerG egg replacer powder
1/4 cup warm water
1 3/4 cups organic all-purpose flour

for the topping

1 8-ounce container non-dairy cream cheese
1 cup organic powdered sugar, sifted
1/2 teaspoon vanilla extract
1 pint blueberries
1 pint raspberries

Preheat the oven to 350 degrees F.  Grease an 8-, 9- or 10-inch cake pan, and line with parchment.  (The smaller your pan, the thicker your cookie base will be.  I used an 8-inch cake pan.)

To make the crust, cream the shortening on its own with a hand mixer, or in the bowl of a stand mixer.  Add the margarine, and blend the two together.  Scrape the sides of the bowl, and add the sugar.  Cream the mixture.

Add the warm water to the egg replacer, and mix well.  Add this to the creamed sugar and fats.  Mix until everything is well incorporated, scraping the sides as you go.

Add the flour to the mixing bowl, and mix on low until almost all of the flour is incorporated.  Scrape the sides of the bowl again, and mix in the rest of the flour by hand.

Dump the dough into your prepared pan, and spread it out with damp hands.  Use an offset spatula to smooth and even out the top of the dough.

Bake for about 20-30 minutes or until the cookie is set and the edges are barely beginning to brown.  Let cool completely, and remove from pan.

To make the filling, beat the cream cheese, sugar and vanilla together until smooth.  Spread the mixture over the cookie base, and decorate with the berries (or your fruit of choice).  Store the pizza cookie in the refrigerator.  Enjoy!

Notes: You could also use a spring-form pan, or a tart pan to bake the base.  Depending on the size of your base, you may have extra toppings (both fruit and cream cheese mixture).  The extra sweetened cream cheese makes a great fruit dip!

Happy 4th of July!  Hope you all have a great holiday weekend!

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12 Responses to “Patriotic Cookie Pizza”

  1. I LOVE the giant cookie concept. So cute! This looks delicious.

  2. This looks beautiful and festive! Hope you’re having a great holiday weekend!

  3. This looks so gorgeous – almost too good to eat! :)

  4. This is divine! I featured this yummy snack on my site, so grab a button if you would like!

    Happy 4th!
    Kate

  5. Hey,
    I make vegan desserts on youtube. If that isnt the prettiest cookie cake/pizza Ive ever seen!

  6. This looks like a crowd-pleaser! Do you have to use EnerG though? Can I use another egg replacer instead, maybe cornstarch?
    veganonashoestring.blogspot.com

  7. Very pretty. For a Canadian like me, I would probably use strawberries or only raspberries on Canada Day.
    Just wanted to say….I am watching your right now on Foodnetwork. The lemon curd just went into the fridge! I am so excited vegan is being featured on tv more.

  8. Hi, Vegan on a Shoestring! You could use cornstarch if you’d prefer that. I wouldn’t use flax or bananas as they’ll affect the taste too much.

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