Even after reading the NYT’s breakdown of how teams advance in the World Cup, I still have no idea why we celebrated in spite of the US loss yesterday. But I made this giant vegan sugar cookie with vegan cream cheese frosting and berries so I don’t even care.
My colleagues care a LOT more about sports than I do. You may recall a few months ago when I caused a total office upset by winning the March Madness challenge by blindly filling in a bracket based on the cities and/or states and/or mascots I like the best. My love for my home state of Kentucky and cats kept me in the game longer than anyone else and I won the whole thing. I named my bracket “I Hate Sports.” Sorry about that.
Anyway, just when I thought it was safe to start streaming Real Housewives of New York on our many flatscreens, the World Cup rolled around to dominate all office airtime.
Yesterday to celebrate what I’m told was a very important game, we threw a viewing party complete with 160 chicken nuggets from Chif fil A and McDonald’s. So American.
We had the US-Germany game on one screen with a live feed of the Ghana-Portugal scores on the other. From our corner office in Uptown Charlotte we could also see the live feed on the big screens at Knights stadium and the ruckus at the huge viewing party at Hooligan’s across the street. Even I got excited with all that action.
My contribution to the spread was a throwback to the fruit pizzas my mom used to make in the summer when we were kids. It’s a sugar cookie base with cream cheese frosting and assorted fruit toppings. I pulled a Katie and made it vegan.
I used the sugar cookie recipe from Betty Crocker and then mimicked the way my mom used to make her fruit pizzas for the rest. Note that I halved this recipe to just make one giant cookie, but this recipe will yield two pizza-sized cookies.
- 1 batch of vegan sugar cookie dough (do step one only in that recipe)
- 2 tubs of vegan cream cheese
- 1/2 cup powdered sugar
- 1-2 tablespoons almond milk
- fruit for topping (I used strawberries and blueberries)
- Make the vegan sugar cookie dough as instructed by Betty Crocker herself. You’re making just the dough (no icing). Separate the dough into two halves before covering and refrigerating.
- Place each dough half between plastic wrap and roll it out into two discs about 1/4 thick.
- Transfer dough to a parchment-lined cookie sheet and bake for about 12 minutes or until lightly browned.
- Remove cookie crusts from the oven and immediately refrigerate while you make the frosting.
- Combine vegan cream cheese with powdered sugar and mix until smooth and creamy. If it’s lumpy or dry, add a little almond milk as needed.
- Spread vegan cream cheese frosting onto cooled cookie bases and top with chopped fruit of choice.
- Store in the refrigerator until ready to eat.