Recipe: White Velvet Cutout Cookies (using cream cheese)

White Velvet Cutout Cookies (using cream cheese)
Source: The Toledo Blade

1 pound butter, softened
1 (8 oz) pkg cream cheese, softened
2 cups sugar
2 large egg yolks
1 teaspoon vanilla extract
4 1/2 cups flour

Cream butter and cream cheese with mixer. Add sugar, egg yolks, and vanilla; beat until well mixed. Gradually add flour while continuing to mix well.

Chill at least 4 hours, covered.

Roll out a small portion at a time on a floured board. Roll them sort of thin. Cut into desired shapes with cookie cutters.

Bake in 350 F oven on ungreased cookie sheets for 10-12 minutes. Be careful not to overbake. They should be only VERY lightly browned. Let sit on pans for 2 minutes so they do not bend. Remove to wire cooling racks. When cooled, frost with buttercream icing.