# 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
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 baking sheet with parchment paper.
02 - Whisk together the flour, baking powder, and salt in a medium bowl.
03 - Beat the butter and granulated sugar in a large bowl until light and fluffy. Add the egg and vanilla extract, mixing until incorporated.
04 - Gradually blend the dry ingredients into the butter mixture until a soft dough forms.
05 - Transfer the dough to the prepared sheet and shape it into a 12- to 14-inch mermaid tail using hands or a spatula. Refine the edges with a knife or template if desired.
06 - Bake for 13 to 15 minutes, or until the edges turn a light golden color. Allow to cool completely on a wire rack.
07 - Beat together cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Optionally tint with food coloring.
08 - Spread the frosting evenly over the cooled crust.
09 - Decorate by layering fruit in overlapping rows to emulate mermaid tail scales, alternating colors for visual effect.
10 - Refrigerate for 20 minutes before slicing and serving.
