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
White Velvet Cutouts
Updated on Oct. 14, 2023
White Velvet Cutouts
Prep Time
25 min
Cook Time
10 min
Yield
about 5-1/2 dozen
Ingredients
- 2 cups butter, softened
- 1 package (8 ounces) cream cheese, softened
- 2 cups sugar
- 2 large egg yolks, room temperature
- 1 teaspoon vanilla extract
- 4-1/2 cups all-purpose flour
- FROSTING:
- 3 tablespoons butter, softened
- 1 tablespoon shortening
- 1/2 teaspoon vanilla extract
- 3-1/2 cups confectioners' sugar
- 4 to 5 tablespoons 2% milk
- Food coloring, optional
Directions
- 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, about 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, about 3 minutes. If desired, beat in food coloring. Frost cookies. (Keep the bowl of frosting covered with a damp towel to prevent it from drying out.)
Nutrition Facts
1 cookie: 149 calories, 8g fat (5g saturated fat), 26mg cholesterol, 62mg sodium, 19g carbohydrate (13g sugars, 0 fiber), 1g protein.
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