Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

White Velvet Cutout Cookies




Source of Recipe


Internet


List of Ingredients




1 pound butter
1 8 oz pkg cream cheese
2 cups sugar
2 large egg yolks
1 teaspoon vanilla extract
4 1/2 cups flour


Recipe



Cream butter and cream cheese with mixer. Add sugar, egg yolks, and vanilla
- beat until well-mized. Gradually add flour while continuing to mix well.
Chill at least 4 hours, covered.
Roll our a small portion at a time on a floured board. Roll them sort of
thin. Cut into desired shapes with cookie cutters. Bake in 350 F oven on
ungreased Cushionaire cookie sheets for 10-12 minutes. Be careful not to
overbake. They should be only VERY lightly browned. Let sit on pans for 2
minutes so they do not bend. Remove to wire cooling racks. Frost with
buttercream icing.