# Components:
→ Sugar Cookie Crust
01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
→ Cream Cheese Frosting
08 - 8 ounces cream cheese, softened
09 - 1/3 cup unsalted butter, softened
10 - 1 cup powdered sugar
11 - 1 teaspoon vanilla extract
12 - Food coloring (optional: teal or purple)
→ Fruit Toppings
13 - 1/2 cup blueberries
14 - 1/2 cup kiwi, peeled and sliced
15 - 1/2 cup strawberries, hulled and sliced
16 - 1/2 cup grapes, halved (red or green)
17 - 1/2 cup mango or pineapple, diced
18 - 1/2 cup blackberries or raspberries
# Directions:
01 - Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly mixed.
03 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully combined.
04 - Gradually incorporate the dry ingredients into the wet mixture, stirring until a soft dough forms.
05 - Transfer the dough onto the prepared baking sheet and shape it by hand or spatula into a large mermaid tail approximately 12 to 14 inches long. Refine the edges with a knife or template as desired.
06 - Bake the shaped dough for 13 to 15 minutes, or until the edges are lightly golden. Remove from the oven and cool completely on a wire rack.
07 - Beat the cream cheese and softened butter together until smooth. Add the powdered sugar and vanilla extract, mixing until creamy. Optionally, tint the frosting with food coloring.
08 - Spread the cream cheese frosting evenly over the cooled cookie crust.
09 - Decorate the frosted cookie with overlapping rows of fruit to resemble mermaid tail scales, using a variety of colors for visual impact.
10 - Refrigerate the assembled dessert for 20 minutes to set before slicing and serving.
