Ever had skyr? It’s a classic cultured Icelandic dairy product that is incredibly rich and creamy. In fact, 4 cups of whole milk are used to make just one cup of skyr! Icelandic Provisions skyr is the only skyr made in US, and it relies on the traditional Icelandic recipe and heirloom Icelandic cultures which are what give the product such a velvety texture. Krímí Skyr, new from Icelandic Provisions, is skyr made from all whole milk, which produces a richer and creamier product. It’s perfect straight out of the carton (so decadent for breakfast, and packed with protein!), but it also stars in this Sugar Cookie “Pizza” topped with Fresh Fruit. We used the Vanilla Bean Krímí Skyr to make a flavorful sugar cookie base, then topped it with more Vanilla Bean Krímí Skyr to riff on a classic fruit tart - but one that’s way easier to make!
The best part is the sugar cookie dough is actually enough to make two tarts, so save one for now and one for later!
For the Cookie:
- 21/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter, room temperature
- 13/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 4 (4.4 ounce) containers Icelandic Provisions Krímí Skyr, divided
For the Topping:
- 1 mango, thinly sliced
- 2 kiwi, peeled and sliced
- 1/2 cup pomegranate arils
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/2 cup blackberries
Add flour, baking powder and salt to a large bowl and whisk to combine. Set aside.
Add butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy, about 3 minutes. Scrape down sides of bowl and add egg. Mix until well combined. Add vanilla and 2 tablespoons of Icelandic Provisions Krímí Skyr and mix until well combined.
Add flour and mix until combined and no streaks of flour remain. Divide the dough in half and shape into two flat discs. Wrap each in wax paper or plastic wrap and chill for 30 minutes.
When ready to bake, preheat oven to 350˚F. Place a sheet of parchment on a surface and flour lightly. Add 1 disc of dough and roll out to ¼ inch thickness. Using a plate as a guide, cut into a 10-inch circle. Transfer the parchment and cookie to a sheet pan and bake for 12-15 minutes, or until lightly golden brown. Repeat with remaining dough, or store in the freezer for later use.
Let cool slightly then top each cookie pizza with remaining Icelandic Provisions Krímí Skyr. Decorate with fruit of choice and serve at once.