Ingredients
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2
-
1
-
2
-
2
-
1
-
4 1/2
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-
-
-
-
-
-
-
-
Directions
White Velvet Cutout Cookies, This is in response to a request The recipe is from the Taste of Home magazine It is a cream cheese cutout cookie Frost with Recipe #48001 , I’ve been makeing these for all of my married life they are the best cutout cookie ever Chewy and moist I agree they don’t even need frosting, Fantastic cookies and the dough is so easy to work with! I divide my dough onto pieces of plastic wrap, then flatten them to about 1/2 inch thickness This way they only need to chill about an hour
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Steps
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1
Done
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In a Mixing Bowl, Cream Butter and Cream Cheese Until Light and Fluffy. |
|
2
Done
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Add Sugar, Egg Yolks and Vanilla: Mix Well. |
|
3
Done
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Gradually Add Flour. |
|
4
Done
|
Cover and Chill 2 Hours or Until Firm. |
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5
Done
|
Preheat Oven to 350f. |
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6
Done
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Roll Out on a Lightly Floured Surface to 1/4-Inch Thickness. |
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7
Done
|
Cut Into 3-Inch Shapes. |
|
8
Done
|
Place 1 Inch Apart on Greased Baking Sheets. |
|
9
Done
|
Bake For 10-12 Minutes or Until Set (not Brown at All). |
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10
Done
|
Cool For 5 Minutes; Remove to Wire Racks to Continue Cooling. |
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11
Done
|
Frost After Completely Cool With White Velvet Buttercream Cookie Frosting (see Recipe #48001). |
