PREHEAT oven to 325° F.
ROLL chilled dough on floured surface to 1/4-inch thickness. Cut out 24 shapes using 2 1/2 to 3-inch cookie cutters. Place on ungreased baking sheets.
BAKE for 10 to 14 minutes or until edges are light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PLACE two cookies on each plate. Top with 1/2 cup yogurt and 1/2 cup fruit mixture; place a third cookie on top.