WHITE VELVET CUTOUTS
We make and decorate these cutouts for different holidays and give lots of them as gifts. Last year, we baked a batch a week before Christmas to be sure we'd have plenty to give and plenty for ourselves, too. These rich cookies melt in your mouth. -Kim Hinkle, Wauseon, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5-1/2 dozen.
Number Of Ingredients 13
Steps:
- 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, 2 hours., Preheat oven to 350°. 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 baking sheets. Bake until set (do not brown), 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., 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, 3 minutes. If desired, beat in food coloring. Frost cookies. (Keep frosting covered with a damp towel to prevent it from drying out.)
Nutrition Facts : Calories 149 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 62mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
NEVER-FAIL CUTOUT COOKIES
I have tried numerous recipes for cutout cookies over the years-this one is foolproof. My daughter and my granddaughter love making these for holidays and social events. Most of all, we enjoy decorating them. You can try almond flavoring or another flavoring of choice. This recipe is easily doubled. -Irene Palm, Mansfield, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 5 dozen.
Number Of Ingredients 14
Steps:
- Beat butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually beat in flour. Divide dough into 4 portions; shape each into a disk. Cover; refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake until edges are light golden, 12-14 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, beat confectioners' sugar, butter, shortening, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe over cookies. Decorate as desired.
Nutrition Facts : Calories 169 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 66mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
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.
Provided by taylortwo
Categories Dessert
Time 2h10m
Yield 84 cookies
Number Of Ingredients 6
Steps:
- In a mixing 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.
- Preheat oven to 350°F.
- Roll out on a lightly floured surface to 1/4-inch thickness.
- Cut into 3-inch shapes.
- Place 1 inch apart on greased baking sheets.
- Bake for 10-12 minutes or until set (not brown at all).
- Cool for 5 minutes; remove to wire racks to continue cooling.
- Frost after completely cool with White Velvet Buttercream Cookie Frosting (see Recipe #48001).
FROSTING FOR WHITE VELVET CUTOUT COOKIES
This is in response to a request. It is the frosting for Recipe #48000. It is from the Taste of Home magazine.
Provided by taylortwo
Categories Dessert
Time 15m
Yield 1 frosting
Number Of Ingredients 6
Steps:
- Combine 1 1/2 cups sugar, butter, shortening, vanilla and 3 tablespoons milk in a mixing bowl; beat until smooth.
- Gradually add the remaining sugar; beat until light and fluffy, about 3 minutes.
- Add enough remaining milk and food coloring until frosting reaches desired color and consistency.
- •food coloring pastes are much stronger than regular food coloring--a little food coloring paste goes a long way and it also doesn't thin out your frosting like regular food coloring can.
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