Ingredients

For the Sugar Cookies

· ½ cup butter

· ½ cup shortening

· 2 cups sugar

· 2 teaspoons baking powder

· 1/8 teaspoon salt

· 3 egg yolks

· ½ teaspoon vanilla

· 2 and ½ cups all-purpose flour

For the Cheesecake Spread

· 1 package cream cheese, softened

· ½ powdered sugar

· 1 cup heavy cream

· ½ teaspoon vanilla

Method

To make the cookies, preheat the oven to 200oC. In the bowl of a stand mixer, beat together the butter and shortening. Cream in the sugar, baking powder and salt until fluffy. Add the eggs and vanilla and beat in well. Stir in the flour. Roll the dough into one inch balls and place on a baking sheet. Bake for 12-14 minutes. Do not let them brown. Let them cool on the baking sheet for two minutes. Remove from the tray and let cool completely.

Meanwhile, make the cheesecake spread. Beat the cream cheese with the sugar until light and smooth. Pour in the heavy cream. Beginning with the mixer on slow speed, start to beat in the cream. Increase the speed of the mixer gradually until the mixture thickens. Spread the cookies with a bit of the cream cheese and top with fresh fruit. These are best within a day or two of making them.