Buttery Velvet Cut Outs Recipes
WHITE VELVET CUTOUTS
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
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5-1/2 dozen.
Number Of Ingredients 13
Steps:
- 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, 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, 3 minutes. If desired, beat in food coloring. Frost cookies. (Keep frosting covered with a damp towel to prevent it from drying out.)
Nutrition Facts : Calories 149 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 62mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE VELVET CUTOUT COOKIES
This is in response to a request. The recipe is from the Taste of Home magazine. It is a cream cheese cutout cookie. Frost with Recipe #48001.
Provided by taylortwo
Categories Dessert
Time 2h10m
Yield 84 cookies
Number Of Ingredients 6
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).
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