Combine butter, flour and powdered sugar. Spread evenly onto 10 x 15 inch jelly roll pan. Bake in preheated oven until golden brown, about 15 to 17 minutes.

Combine 3/4 cup sugar and cornstarch in small pan, stir in water, cook over medium heat, stirring often, until it comes to a boil. Boil and stir until clear (1 minute). Cool. Stir in orange extract and save for the glaze.

Beat cream cheese, sugar and orange extract until smooth. Spread evenly on crust. Refrigerate covered until set (60 minutes). Center a slice of kiwi on each square. Cool until set in refrigerator. When serving, put a half strawberry or a raspberry in center of kiwi.