“WHEN YOU ARE SORROWFUL LOOK AGAIN IN YOUR HEART, AND YOU SHALL SEE THAT IN TRUTH YOU ARE WEEPING FOR THAT WHICH HAS BEEN YOUR DELIGHT.” Kahlil Gibran.
These simple vanilla cookies are buttery and light. But with the addition of cream cheese in the mix, they are substantial and almost savory. I hope you will try them and jazz them up in any way you like.
Sadly today, my son said goodbye to his good friend who was taken from us much too soon and way too young. The kitchen is always my solace. I baked these with the most heartfelt thoughts of this young man, and in loving support of all the friends and family he left behind. I hope that soon, we will all find peace in our own hearts again. But I hope this…..especially, for my son Matt.
Hold tight to those who mean the most to you….and bake these for someone you love……..
I find that I am enjoying working with cookie cutters all of a sudden. I’m usually a one bowl, mix it, scoop it, and bake it girl. But there is something almost meditative with rolling out your dough and fussing with the shapes. And I’m finding I’m beginning to collect cookie cutters as shamelessly as I’ve been collecting cupcake papers!
Yields: 7 dozen
Level of Difficulty: easy
VELVET HEART COOKIES:
- 2 cups of butter, softened
- 8 ounce package of cream cheese, softened
- 2 cups of sugar
- 2 egg yolks, lightly beaten
- 2 teaspoons of pure vanilla
- 4 1/2 cups of all purpose flour
Preheat oven to 350°F. Line a baking sheet with parchment paper and spray lightly with cooking spray.
In the bowl of your mixer, blend together the butter and the cream cheese. Add the sugar, egg yolks, and vanilla. Gradually add the flour. Mix until combined. Chill the dough for about 2 hours. Roll the dough out onto a floured surface to about 1/4 inch thickness. Use your favorite cookie cutters to create your cookie shapes. (I am partial to hearts!) Bake for about 10-12 minutes. Cool completely if you decide to frost them.
NOTE: Here’s a tip I learned about cleaning TIN cookie cutters. They are not dishwasher safe. So after baking your cookies, turn the oven off. Hand wash the cookie cutters and place them on a clean cookie sheet. Then place them in the oven as it is cooling down. The heat will dry out any water that may have been missed as you were towel drying them.