Saturday, December 19, 2009

White Velvet Cutouts

2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2 cups sugar
2 egg yolks
1 teaspoon vanilla extract
4-1/2 cups all-purpose flour
3-1/2 cups confectioners' sugar, divided
3 tablespoons butter, softened
1 tablespoon shortening
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk, divided
Red and/or green food coloring, optional
In a bowl, cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. Cover and chill 2 hours or until firm.
Roll out on a floured surface to 1/4-in. thickness. Cut into 3-in. shapes; place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until set (not browned). Cool 5 minutes; remove to wire racks to cool.
For frosting, combine 1-1/2 cups sugar, butter, shortening, vanilla and 3 tablespoons milk in a bowl; beat until smooth. Gradually add remaining sugar; beat until light and fluffy, about 3 minutes. Add enough remaining milk and food coloring until frosting reaches desired consistency. Frost cookies. Yield: about 7 dozen.
This is the best Christmas cookie recipe ever! They're not too easy to work with for cutouts, but, oh so YUMMY! I'm going to make another batch and do round cookies:) Oh, and I used cream cheese frosting on mine:)


Amanda W. said...

Oh yumm!! Those sound scrumptious!!! I have never made cookies w/ cream cheese in them, that must make them nice and moist. I will have to try these sometime!!!

Anna said...

Yes, it does Amanda. They're fragile, but way better tasting.

Holly said...

Hmmm...might have to give these a try:)