• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray lightly with nonstick spray.

Prepare Shortbread:

• Place butter and sugar in the bowl of a stand mixer. Use the paddle attachment to blend until light and fluffy.
• Add vanilla and salt to butter mixture and combine well, scraping down sides of bowl as needed.
• Pour flour into bowl and, starting slowly, mix well to combine.
• Divide dough into three equal pieces.
• Place one piece of dough on a baking sheet. Press dough into a circle about ¼-inch thick.
• Use a knife to cut the circle in half, then quarters, then eights. Do not separate triangles.
• Repeat with remaining dough. You should have 3 ¼-inch thick circles.
• Bake for 10-15 minutes or until lightly browned around the edges.
• Remove shortbread from oven and immediately cut each circle into 8 pieces, following the lines you created earlier.
• Allow shortbread to cool completely before proceeding.

Prepare Frosting:

• While shortbread is baking, prepare frosting.
• Wipe out mixing bowl from shortbread and add cream cheese. Use the paddle attachment to beat cream cheese until completely smooth.
• Add powdered sugar and vanilla to cream cheese and mix until smooth.
• With motor running, slowly pour in heavy cream. Gradually increase speed and mix until frosting can hold a soft peak.
• Refrigerate frosting until ready to use.

Assemble Cookies:

• Hull and slice strawberries. Peel and slice kiwi.
• Frost cookies generously with cream cheese frosting. Decorate with strawberries, blueberries, and kiwi.
• Arrange cookies in a pizza shape. Serve immediately or refrigerate until ready to serve. Enjoy!