Frosting For White Velvet Cutout Cookies Food

WHITE VELVET CUTOUTS

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.)

DECORATED CHRISTMAS CUTOUT COOKIES

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill until firm, 1 hour. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with Christmas cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° until lightly browned, 8-10 minutes. Cool completely on wire racks., Decorate cookies with frosting and colored sugars.

WHITE VELVET CUTOUT COOKIES

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).

FROSTING FOR WHITE VELVET CUTOUT COOKIES

Steps:

• Combine 1 1/2 cups sugar, butter, shortening, vanilla and 3 tablespoons milk in a mixing bowl; beat until smooth.
• Gradually add the remaining sugar; beat until light and fluffy, about 3 minutes.
• Add enough remaining milk and food coloring until frosting reaches desired color and consistency.
• •food coloring pastes are much stronger than regular food coloring--a little food coloring paste goes a long way and it also doesn't thin out your frosting like regular food coloring can.

HOLIDAY CUTOUT COOKIES

Steps:

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, milk and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate, covered, overnight or until firm enough to roll., Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake until edges are lightly brown, 5-7 minutes. Remove from pans to wire racks to cool completely., In a large bowl, beat confectioners' sugar, vanilla and enough cream to reach a spreading consistency. If desired, beat in food coloring. Frost and decorate cookies as desired.

NEVER-FAIL CUTOUT COOKIES

Steps:

• Beat butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually beat in flour. Divide dough into 4 portions; shape each into a disk. Cover; refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake until edges are light golden, 12-14 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, beat confectioners' sugar, butter, shortening, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe over cookies. Decorate as desired.

FROSTED CUTOUT SUGAR COOKIES

Steps:

• Combine flour, granulated sugar, baking soda and salt. Cut in shortening and butter until crumbly. In another bowl, whisk eggs, milk and vanilla; add to flour mixture and mix well. Divide dough into three balls; cover and refrigerate until easy to handle, about 2 hours., Preheat oven to 325°. Remove one portion of dough from the refrigerator at a time. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough., Bake until edges are lightly browned, 8-10 minutes. Cool 1 minute before removing to wire racks to cool completely. , For frosting, cream butter, confectioners' sugar, vanilla and enough cream to achieve spreading consistency. If desired, tint with food coloring. Frost cookies. Decorate with colored sugar and candies if desired.

CUTOUT COOKIE DECORATOR ICING

Steps:

• Place sugar into mixing bowl.
• Combine milk, corn syrup and vanilla, and blend.
• Add liquid mixture to powdered sugar and mix thoroughly.
• Add softened butter and blend until thoroughly incorporated.
• Divide frosting into several cups, and add food coloring to each. If using liquid coloring, add a little more powdered sugar until it reaches good spreading consistency.
• Spread onto cookie with knife, or place in zip-loc sandwith bags with the corner nipped off 1/16" to pipe onto cookies.
• Decorate with sprinkles or colored sugars.
• Once cookies are decorated, place on flat surface to allow frosting to dry. Store cookies in covered container.
• NOTE: Differences in humidity may require more or less liquids to make a good consistency frosting. Sugar can be added or milk lessened to achieve the best consistency.

VANILLA FROSTING FOR CUTOUT COOKIES

Steps:

• mix all ingredients together until smooth.
• color with food coloring if desired.

COOKIE ICING/FROSTING THAT HARDENS

Steps:

• VERY IMPORTANT; the confectioners sugar must be sifted before using.
• In a bowl beat the sifted confectioners sugar with milk until smooth.
• Beat in corn syrup and almond extract until smooth and glossy (if icing is too thick add in a small amount of corn syrup).
• Divide into as many separate bowls as desired.
• Add in different food coloring to each bowl beating/whisking until the intensity is achieved.
• Paint the icing over the cookies using a brush or dip the cookie edges into icing (this will set quite quickly).
• Place cookies on waxed paper to dry.