More Cookies!

A couple of my favorite recipes:

White Velvet Cutouts

2 c. butter, softened
1 package (8 oz) cream cheese, softened
2 c. sugar
2 egg yolks
1 tsp. vanilla
4 1/2 c. flour

Butter Cream Frosting
3 1/2 c. powdered sugar, divided
3 T. butter, softened
1 T. shortening
1/2 tsp.vanilla
3 to 4 T milk, divided
Red and green food coloring

In a mixing bowl, cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. Cover and chill 2 hours or until firm. Roll out on floured surface to 1/4 in. thickness. Cut into 3 inch shapes; place 1 inch apart on greased baking sheets. Bake at 350 degrees for 10-12 minutes or until set (not browned). Cool 5 minutes, remove to wire racks to cool.
For frosting, combing 1 1/2 c. sugar, butter, shortening, vanilla and 3 T. milk in a mixing bowl; beat until smooth. Gradually add remaining sugar; beat until light and fluffy, about 3 minutes. Add enough remaining milk and food coloring until frosting reaches desired consistency. Frost cookies.

Date Pinwheels

1 c. margarine
1 c. brown sugar
1 c. white sugar
3 eggs, beaten
1 tsp. vanilla
4 c. flour
1 tsp. baking soda
1/2 tsp. salt

Cream margarine and sugars. Add eggs and vanilla. Sift flour, soda and salt together and add to first mixture. Chill while preparing filling.

Date filling:
1 pound chopped dates
1/2 c. sugar
1/2 c. water

Combine and cook until thick, about 10 minutes. Stir often. Cool.

Roll out dough 1/4 to 1/2 inch thick between waxed paper. Remove top paper. Spread with date filling and roll up. Chill overnight or freeze for later use.
Cut about 1/4 to 1/2 inch slices and place on cookie sheet. Bake at 350 degrees for 12-15 minutes. These will burn easily.