Step 1

Preheat oven to 350°F.

Step 2

Line a baking sheet with a silicone baking mat or parchment paper. Set aside.

Step 3

Place softened butter and granulated sugar into a large bowl. Use a mixer with a whisk attachment to mix the butter and sugar together on medium speed until pale and fluffy, for 1 minute.

Step 4

Add the egg, vanilla extract, and almond extract, and continue to beat on medium speed until light and fluffy, 30 seconds to one minute.

Step 5

Add the flour, baking powder, baking soda, and salt to bowl. Mix on low speed for about 1 minute to combine all ingredients and form a smooth dough.

Step 6

Transfer dough to center of the baking sheet. Dust hands with flour and pat dough into a disc approximately 1/2-inch thick and 8 inches in diameter.

Step 7

Bake the cookie on middle rack of oven until edges are golden brown and the center is puffy and matte, 19-21 minutes.

Step 8

Check to see that cookie is done. Remove from oven or add time as needed. Allow cookie to cool completely before frosting and decorating.

Step 9

While the cookie cools, make the frosting. Using a mixer with a whisk attachment, mix the cream cheese and butter together until smooth.

Step 10

Add powdered sugar and a small pinch of salt and mix on low until combined and no lumps remain. Add vanilla extract and heavy cream. Mix on medium-high speed until frosting is light and fluffy, 1-2 minutes.

Step 11

Refrigerate frosting until just prior to serving.

Step 12

Shortly before serving, slice the assorted fruit into bite-sized pieces.

Step 13

Remove frosting from refrigerator and spread it over the center of the cookie, leaving a 1/2-inch border. Arrange sliced fruit on top of frosting.

Step 14

Combine the apricot jam and water in a microwave-safe bowl. Microwave the jam on high until it thins to a syrupy consistency, 30-40 seconds.

Step 15

Brush a thin layer of the apricot jam glaze over the fruit with a pastry brush.

Step 16

Slice and serve the fruit cookie pizza immediately. Refrigerate leftovers in an airtight container for 1-2 days.