White Velvet Cutouts Recipes

WHITE VELVET CUTOUT COOKIES

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).

NEVER-FAIL CUTOUT COOKIES

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.

FROSTING FOR WHITE VELVET CUTOUT COOKIES

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.