Mimi’s Cyber-Cookbook Chapter 12: Cookies

‘Tis the season!  I’m making these for our cookie exchange with the Wilton snowflake cutter, frosted in white with the white sparkling sugar.  One of my favorites thanks to Tonkmom, Schmitty and Blizlady!  So what are you all making this year????

White Velvet Cut-Out Cookies

Posted originally by Schmitty at Mimi’s Cyber-Kitchen 11-03-99

Reposted by blizlady on 12-19-2005 as her very favorite

1 pound butter or ½ pound margarine and ½ pound butter, softened (I use all butter)

1 (8 oz.) package cream cheese, softened

2 c. white sugar

2 egg yolks (I use 2 whole eggs)

1 tsp. vanilla extract

4 ½ c. flour

Cream butter and cream cheese; add sugar and egg yolks.

Add remaining ingredients.  Chill for at least an hour.

Preheat oven to 350 degrees.  Spray or grease cookie sheets.

Roll out on lightly floured board and cut into desired shapes.  Do not roll too thin.

Bake 10-12 minutes (I baked mine 12-13 minutes).  Be careful not to overbake them.  Frost and decorate as desired.

Powdered Sugar Glaze

Posted by Tonkmom at Mimi’s on 1-09-2004

Note from Tonkmom:  This is the best tasting and easiest to work with frosting I’ve used.  It’s from Land-O-Lakes.  If you add a little more powdered sugar than called for, it’s great for piping decorations too.

My Note:  Best I’ve tried and liked too.  It tastes good and does harden for stacking.  It’s the one I intend to use from now on.

2 ½ c. powdered sugar, sifted (I didn’t sift)

2 tbsp. water

1 tbsp. butter, softened

1 tbsp. light corn syrup

½ tsp. almond extract or vanilla (I used vanilla)

Dash of salt to cut sweetness (I skipped but may try next time)

Food color if desired

Combine powdered sugar, water, butter, corn syrup and vanilla in mixer bowl; mix until powdered sugar is moistened.  Beat at medium speed until smooth, adding water if necessary to reach desired spreading consistency.  Tint with food color as desired.

Glaze cooled cookies.  Let stand until hardened (6 hours or overnight)

Yield:  1 1/3 cups

 Notes after the white velvet snowflake marathon yesterday: 

Made 3 1/2 dozen snowflakes with the Wilton next to largest cutter. Worked well baking them 9 minutes on the heavier cafeteria style cookie sheets, allowing to cool on the sheets a few minutes before removal to avoid breakage was good, and thinning the icing with 4 1/2 to 5 tbsp. water made a lovely shiny glaze.