White Velvet Sugar Cookies

Thanksgiving is over here in the US.

 On with the next month of sharing goodies with you all.

Special treats made by Myself or Others..

White Velvet Sugar Cookies

 Happen to be my all time favorite Christmas sugar cookie.

  I have been making them for many years.

White Velvet Sugar Cookies

INGREDIENTS:

Cookies:
2 cups butter, softened
1 (8 oz) package cream cheese, softened
2 cups sugar
2 egg yolks
1 teaspoon vanilla
4 ¾ cups flour

Whipped Cream Cheese Frosting:
1 (8 oz) package cream cheese, softened to room temperature
1 ½ cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 ½ cups heavy whipping cream

DIRECTIONS:

For the cookies, cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. The dough will be VERY soft; don’t worry, it gets firmer after chilling. Cover and chill two hours or until firm. Roll out on floured surface to ¼ inch thickness. Cut into shapes; place on greased baking sheets (or use parchment paper). Bake at 350 degrees for 10-12 minutes or until set (but not browned). Cool 5 minutes. Place on wire racks to cool. Frost as desired.
For the frosting, in a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters – and make sure the peaks are stiff not soft). Fold whipped cream into cream cheese mixture and mix carefully (so as not to deflate cream) but well. Frost to your heart’s delight! (Be careful if adding coloring – the liquid food coloring found in the baking aisle can quickly thin your icing so you may need to add a bit more powdered sugar to compensate. I prefer to use Wilton’s gel coloring but either will work.)

Happy Cookie Baking 

Thanks For Looking

Until Next time