White Velvet Cutouts
Taste of Home
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We make these cutouts every Christmas and give lots of them as gifts. Last year, we baked a batch a week all through December to be sure we'd have plenty for ourselves, too. These rich cookies melt in your mouth!
— Kim Hinkle, Wauseon, Ohio
SERVINGS: 42
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. + chilling Bake: 10 min.
Ingredients:
- 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
- BUTTER CREAM FROSTING:
- 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
Directions:
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.
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 mixing 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.