1–3 cups fresh seasonal fruit, washed and sliced/diced
Preheat the oven to 350F. Prepare the dough for the sugar cookies. Press the dough into a 9” x 12” baking pan and bake for 10-13 minutes, or until the cookie is light golden brown.
When the cookie is done, set it aside to cool completely, about two hours.
When the cookie is completely cooled, combine the cream cheese and honey in the bowl of a stand mixer until it is smooth and creamy. (I use the same mixer I just used for cookies, simply wiping it out with a paper towel first.)
Spread the cream cheese mixture evenly over the cookie, getting as close to the edge as you can.