Print Recipe

White Velvet Cutouts




  • 2 cups butter or margarine, softened
  • 8 ounces cream cheese, softened
  • 2 cups granulated sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 4 1/2 cups all-purpose flour

Butter Cream Frosting

  • 3 1/2 cups confectioners' sugar, divided
  • 3 tablespoons butter or margarine, softened
  • 1 tablespoon shortening
  • 1/2 teaspoon vanilla extract
  • 3 to 4 tablespoons milk, divided
  • Red and/or green food coloring*, optional

* For a deeper color of frosting, tint with food coloring paste available at kitchen and cake decorating supply stores or in the Wilton section at Wal-Mart.


  1. In a mixing bowl, cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla extract; mix well. Gradually add flour. Cover and chill 2 hours or until firm.
  2. Roll out on a floured surface to 1/4 inch thickness. Cut into 3-inch shapes; place 1 inch apart on greased baking sheets.
  3. Bake at 350 degrees F for 10-12 minutes or until set (not browned).
  4. Cool for 5 minutes; remove to wire racks to cool.
  5. Frosting: Combine 1 1/2 cups confectioners' sugar, butter, shortening, vanilla extract and 3 tablespoons 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 frosting reaches desired consistency. Frost cookies.


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