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White Velvet Cutouts

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

42 ServingsPrep: 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 2% milk, divided
Red and/or green food coloring, optional

Directions

In a large bowl, cream the butter and cream cheese and sugar until
light and fluffy. Beat in egg yolks and vanilla. Gradually add flour
and mix well. 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 confectioners' sugar, butter,
shortening, vanilla and 3 tablespoons milk in a large bowl; beat

2 of 2

White Velvet Cutouts (continued)

Directions (continued)

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.

Nutrition Facts: 2 cookies equals 233 calories, 12 g fat (7 g saturated fat), 42 mg cholesterol, 114 mg sodium, 30 g carbohydrate, trace fiber, 2 g protein.