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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (19g) Recipe makes 84 servings |
||
| Calories 92 | ||
| Calories from Fat 49 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.5g | 8% | |
| Saturated Fat 3.4g | 17% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 39mg | 1% | |
| Potassium 12mg | 0% | |
| Total Carbohydrate 10.0g | 3% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 4.8g | ||
| Protein 1.0g | 1% | |
Velvety Butter Cookies
By: senseicheryl
Dec 3, 2008
This recipe was in an email today from Gooseberry Patch. "We're always looking for fun ways to wrap up and give homemade goodies, and one of our favorite ideas is to use a muffin tin. New tins can be used afterward for baking muffins and cupcakes and vintage tins can be used in a craft room for sorting buttons and ribbon. How clever!"
SERVES 84 , 7 dozen cookies
Ingredients
- 2 cups butter, softened
- 1 (8 ounce) package cream cheese, softened
- 2 cups sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 4 1/2 cups all-purpose flour
Directions
1
Combine all ingredients; mix well.2
Chill for 2 hours.3
Roll out on a lightly floured surface to 1/4-inch thick.4
Cut out with cookie cutters.5
Bake on greased baking sheets at 350 degrees for 10 to 12 minutes.6
Let cool and ice with your favorite frosting.
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