White Velvet Cutouts

This week Bella and I made cutout cookies for Christmas. I found this recipe in a little booklet called Cookies for Christmas from Taste of Home Books (2001). I liked this cookie so much that I made the recipe part of our wedding favors 5 1/2 years ago. They were recipe cards with a heart shaped cookie cutter attached with a ribbon. Anyway, back to the cookie.

White Velvet Cutouts

Makes about 7 dozen

2 cup of butter, softened
1 package (8 ounces) cream cheese, softened
2 cups sugar
2 egg yolks
1 tsp vanilla extract
4 1/2 cups all purpose flour

(I used royal icing to decorate.)

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 out on a floured surface 1/4 inch thick. Cut into 3 inch shapes and place 1 inch apart on a greased baking sheet. Bake at 350 for 10-12 minutes or until set, but not browned. Cool 5 minutes before removing to wire racks to cool. Frost as desired.

A few notes, this is a lot of dough. It completely filled my mixer, so I might halve it next time. It is also a really sticky dough to begin with so it has to be chilled. However, I split mine into 2 and wrapped in plastic wrap before chilling. It takes up less space in the fridge and isn't a bear to get out of the bowl once its chilled. Let the chill come off before trying to roll out. It is sticky enough to allow for the addition of flour in rolling. These cookies are amazing.
I will post pictures as soon as I can.