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White Velvet Cutouts

 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 McCormick® Pure 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 McCormick® Pure 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,

2 of 2

White Velvet Cutouts (continued)

Directions (continued)

  • shortening, vanilla and 3 tablespoons milk in a large 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.
Nutritional 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.