"Hunger is the best sauce in the world."--Cervantes

White Velvet Cutouts Recipe

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This recipe for White Velvet Cutouts, by , is from May I Have That Recipe ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Nelson
Added: Tuesday, April 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. butter, softened
1 (8 oz) pkg. cream cheese, softened
2 c. sugar
2 egg yolks
1 t. vanilla extract
4 1/2 c. all-purpose flour

BUTTER CREAM FROSTING
3 1/2 c. confectioner's sugar, divided
3 T. butter, softened
1 T. shortening
1/2 t. vanilla
3 to 4 T. milk, divided
food coloring, optional

Directions:
Directions:
1. In a mixing bowl, cream butter and cream cheese until light ad fluffy.
2. Add sugar, egg yolks and vanilla; mix well.
3. Gradually add flour, cover and chill 2 hours or until firm.
4. Roll out on a floured surface to 1/4" thickness.
5. Cut into shapes and place 1" apart on greased baking sheet. Bake at 350 for 10 to 12 minutes or until set (not browned). Cool 5 minutes, remove to wire rack.

FOR FROSTING
Combine 1 1/2 c. sugar, butter, shortening, vanilla and 3 T. 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 coloring until frost5ing reaches desired consistency. Frost cookies

Number Of Servings:
Number Of Servings:
7 dozen

 

 

 

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