Ingredients
2 cups butter, softened1 package (8 ounces) cream cheese, softened2 cups sugar2 large egg yolks, room temperature1 teaspoon vanilla extract4-1/2 cups all-purpose flourFROSTING:3 tablespoons butter, softened1 tablespoon shortening1/2 teaspoon vanilla extract3-1/2 cups confectioners’ sugar4 to 5 tablespoons 2% milkFood coloring, optional
Preparation
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, about 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, about 3 minutes. If desired, beat in food coloring. Frost cookies. (Keep frosting covered with a damp towel to prevent it from drying out.)
