Buttery Velvet Cut Outs Recipes

WHITE VELVET CUTOUTS

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.)

BUTTERY VELVET CUT-OUTS

Steps:

• To make cookies: Blend together butter and cream cheese; add sugar, egg yolks, and vanilla. Gradually add flour and chill for 2 hours. Roll out on a floured surface to 1/4" thick. Use cookie cutters to cut. Place on greased baking sheets (I use parchment paper). Bake at 350F for 10-12 minutes. Let cool completely before frosting.
• To make frosting: Combine 1-1/2 C powdered sugar, butter, shortening, vanilla, and milk; beat until smooth. Add remaining sugar and beat on medium speed for 3 minutes until creamy. If using different food colorings, divide frosting and add flood coloring to each bowl. Frost cookies.

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.

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.

VALENTINE CUTOUTS

Steps:

• In a bowl, dissolve gelatin in water; set aside for 30 minutes. In a small bowl, whisk milk and pudding mix until smooth, about 1 minute. Quickly pour into gelatin; whisk until well blended. Pour into an oiled 13-in. x 9-in. dish. Chill until set. Cut into cubes or use a heart-shaped cookie cutter.

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).