White Velvet Cutout Cookies

I almost forgot that I promised to share a wonderful new Christmas sugar cookie recipe my hubby discovered last year.  These cookies have replaced the cookies my mom made all the years I was growing up and were so enjoyed.  Steve found this recipe in an old “Taste of Home” publication from 1997.  It only took us over ten years to finds this recipe, but we are so glad we did...LOL  Enjoy!  :o)

WHITE VELVET CUTOUT COOKIES

2 cups butter or margarine (softened)                                              

1 8 oz. pkg. cream cheese, softened

2 cups sugar

2 egg yolks

1 teas. vanilla extract

4 1/2 cups all purpose flour

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.  Roll on a floured surface to 1/4 inch thickness.  Cut into 3 inch shapes; place 1 inch apart on greased baking sheets.  Bake at 350 degrees for 10-12 minutes or until set (NOT BROWNED).  Cool 5 minutes; remove to wire wracks to cool.

BUTTER CREAM FROSTING

3 1/2 cups confectionary sugar, divided

3 TBSP. softened butter or margarine

1 TBSP. shortening

1/2 teas. vanilla extract

3-4 TBSP. milk, divided

food color (optional)

Combine 1 1/2 confectionary sugar, butter, shortening, vanilla and three TBSP. milk in a mixing bowl; beat until smooth.  Gradually add remaining sugar; beat until light and fluffy, about 3 minutes.  Add enough remaining milk and food color until frosting reaches desired consistency.  Frost cookies. 

YIELD: 7 dozen