WHITE VELVET CUTOUTS RECIPE
- 2 Cups butter, softened
- 1 package (8 oz.) Cream Cheese
- 2 Cups Sugar
- 2 Large Egg yolks, room temperature
- 1 teaspoon vanilla extract
- 4 1/2 all purpose flour
Frosting
- 3 Tablespoons, softened
- 1 Tablespoon shortening
- 1/2 teaspoon vanilla extract
- 3 1/2 cups confectioners sugar
- 4-5 Tablespoons milk
- food coloring optional
- In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, about 2 hours.
- Preheat oven to 350°. baking sheets.
- On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on greased
- For frosting, in a bowl, beat butter, shortening and vanilla until blended. Beat in confectioners’ sugar and enough milk to reach spreading consistency; beat until light and fluffy, about 3 minutes. If desired, beat in food coloring. Frost cookies. (Keep frosting covered with a damp towel to prevent it from drying out.)
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