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).
RED VELVET COOKIES
Turn the popular cake into chewy cookies, complete with cream cheese icing. Box them up to give as a gift, or make a batch of dough to keep in the freezer
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 35m
Yield Makes 16-18
Number Of Ingredients 12
Steps:
- Beat the butter and sugars together with an electric whisk until pale and fluffy. Beat in the egg, vanilla and food colouring until you have a bright red batter. Sieve over the flour, cocoa and bicarb. Fold everything together to make a stiff evenly-coloured dough, then fold in the chocolate chips.
- Put the dough on a sheet of baking parchment, fold the parchment over the dough and mould into a sausage shape about 6cm wide. Chill until ready to bake. Will keep for a week in the fridge or one month in the freezer.
- Heat the oven to 190C/170C fan/gas 5. Cut the cookie dough into 1cm thick slices using a sharp knife and arrange on two large baking sheets lined with baking parchment well-spaced apart so they have room to spread in the oven. Bake in batches, keeping the unbaked cookies on the sheet in the fridge while the rest are baking.
- Bake in the middle of the oven for 13-15 mins until the cookies are crisp at the edges, but still soft in the centre. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Beat the soft cheese in a small bowl to a loose consistency, then stir in the icing sugar. Use a piping bag or spoon to drizzle the icing over the cookies. Un-iced cookies keep for five days in an airtight container, or two days iced.
Nutrition Facts : Calories 268 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
RED VELVET COOKIES WITH WHITE CHOCOLATE CHUNKS
As easy to make as your favorite chocolate chip recipe, these cookies pack the fun and flavor of red velvet cake into a simple, and much faster, cookie. Super sweet and tender with a slightly fudgy center, they contain creamy white chocolate chunks that nod to the snowy frosting on the cake version. For particularly pristine cookies, reserve some of the white chocolate chunks to arrange on top of the cookie, as they tend to get tinted pink when mixed into the batter.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
- Add 1 tablespoon red food coloring (and up to 1 1/2 tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.
- In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.
- Add about 3/4 of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1 1/2 inches between each piece. Use your palm to flatten the balls slightly.
- Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheet.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 69 milligrams, Sugar 10 grams, TransFat 0 grams
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
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