Wednesday, December 15, 2010

White Velvet Cutouts

This is a delicious easy-to-work-with cookie dough, and a favorite recipe of ours. We adopted it when it first appeared in the December/January 1997 Taste of Home as a runner-up in a cookie contest. We'll be whipping up a batch or two of dough today to chill in the fridge until the Cookie Party on Friday.

2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2 cups sugar
2 egg yolks
1 teaspoon vanilla
4 1/2 cups all-purpose flour

In a mixing bowl, cream butter and cream cheese until light and fluffy. Add sugar, cream until smooth. Add egg yolks and vanilla; mix well. Gradually add flour. Cover and chill 2 hours or until firm. Roll out on a floured surface to 1/4 inch thickness (the thinner you get them, the crisper the cookies will be). Cut into 3 inches shapes; place 1 inch apart on a greased cookie sheet (I never grease cookie sheets and have not had a problem with this recipe). Bake at 350 for 10-12 minutes or until set (not browned). Cool 5 minutes; remove to wire racks to cool.

When cool, frost and decorate.

Makes about 7 dozen cookies

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