BUSIA'S CUTOUT COOKIES
These cookies are great everyday cookies, not too sweet or buttery. They are usually in special shapes and decorated for different holidays.
Provided by Amy Melissa
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Cream butter and sugar. Beat in eggs.
- Dissolve the baking soda in the milk, then add to mixture. Add the vanilla and mix well
- Place salt in with flour and slowly stir into mixture. The dough should not be too sticky and should pull away from the sides of the bowl easily. If the dough is sticky, add a little more flour.
- Form the dough into a roll about a foot long and 2-3 inches in diameter. Roll up in wax paper and put in the refrigerator for 1 hour.
- Remove from refrigerator and let dough come to room temperature. Roll out dough a chunk at a time (one dough log makes about 4 chunks).
- Preheat oven to 350 degrees F (180 degrees C).
- Cut your cookies and decorate or bake plain for 8-10 minutes. Enjoy!
Nutrition Facts : Calories 161 calories, Carbohydrate 24.4 g, Cholesterol 29.3 mg, Fat 5.8 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 120.3 mg, Sugar 8.6 g
WHITE VELVET CUTOUTS
We make and decorate these cutouts for different holidays and give lots of them as gifts. Last year, we baked a batch a week before Christmas to be sure we'd have plenty to give and plenty for ourselves, too. These rich cookies melt in your mouth. -Kim Hinkle, Wauseon, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, 2 hours., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on greased baking sheets. Bake until set (do not brown), 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat butter, shortening and vanilla until blended. Beat in confectioners' sugar and enough milk to reach spreading consistency; beat until light and fluffy, 3 minutes. If desired, beat in food coloring. Frost cookies. (Keep frosting covered with a damp towel to prevent it from drying out.)
Nutrition Facts : Calories 149 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 62mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE VELVET CUTOUT COOKIES
This is in response to a request. The recipe is from the Taste of Home magazine. It is a cream cheese cutout cookie. Frost with Recipe #48001.
Provided by taylortwo
Categories Dessert
Time 2h10m
Yield 84 cookies
Number Of Ingredients 6
Steps:
- 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.
- Preheat oven to 350°F.
- Roll out on a lightly floured surface to 1/4-inch thickness.
- Cut into 3-inch shapes.
- Place 1 inch apart on greased baking sheets.
- Bake for 10-12 minutes or until set (not brown at all).
- Cool for 5 minutes; remove to wire racks to continue cooling.
- Frost after completely cool with White Velvet Buttercream Cookie Frosting (see Recipe #48001).
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