WHITE VELVET SUGAR COOKIES

My best friend from high school, Amanda, shared this recipe way back in the dinosaur ages when most of my friends actually had family blogs and actually updated them and I actually didn’t have to ever check Facebook to see if my long-distance friends were pregnant or moving or running a marathon.

Those were the days.
If I remember right, I made these divine cookies for a baby blessing luncheon just days after she put the recipe on her family blog. My family went wild for them (<–understatement of the year), and I’ve been making them since.
If you also love sugar cookies and want to change it up a little, you have to try this white velvet sugar cookie recipe.
Thanks to the cream cheese and egg yolks in the batter, these sugar cookies, once baked, are luxuriously soft and unbelievably tender with a creamy flavor that is unparalleled in a sugar cookie.

INGREDIENTS:

• 2 cups (16 ounces, 4 sticks) butter, softened to room temperature
• 8 ounce package cream cheese, softened to room temperature
• 2 cups (15 ounces) granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 4 3/4 cups (23.75 ounces) all-purpose flour
• 1/4 teaspoon salt

DIRECTIONS:

1. In a large mixing bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.
2. Add the sugar, egg yolks and vanilla. Mix well, another 1-2 minutes.
3. Add the flour and salt. Mix until combined (don’t overmix).
4. .....................................

for full instruction please see : www.melskitchencafe.com

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