White Velvet Cutout Cookies From Recipezaar ?

Baking By JenWith Updated 22 Oct 2007 , 8:16pm by JenWith

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JenWith Posted 22 Oct 2007 , 2:57pm
post #1 of 6

I am making cross cookies for my niece's christening in a couple of weeks and I thought what a perfect opportunity to try a new sugar/cutout cookie. I made the White Velvet cutout cookie dough from Recipezaar (http://www.recipezaar.com/48000) Saturday night and I TRIED to roll and cut out the cookies yesterday afternoon. It was so SOFT. So I cut a few out, got mad icon_mad.gif, wrapped all the dough back up and stuck it in my freezer for another time. I didn't want to fight with it. I ended up making a half batch of NFSC dough yesterday afternoon instead since I know how that will turn out.

My question is, has anyone used or made this recipe before and did they find it very soft to work with?? I will hold on to the dough I already made for when I'm just making cookies for my husband and daughter and want to mess around with new cutters.

Just wondering if I did something wrong or if the recipe itself is wrong... ??


5 replies
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OKCMOOSE Posted 22 Oct 2007 , 3:15pm
post #2 of 6

Hello I have used this recipe several times and I do love the taste but it is a pain to work with.. I sit the dough in the fridge until it is firm then take out a chunk at a time and rolled it between 2 pieces of wax paper then place it in the freezer until it is almost frozen..Then cookie cutter it and bake it.. It is more work than the NFSC but everyone I have made them for likes the tastes a whole lot better... Oh you dont wait until they turn brown because they dont when they are done.. If they are brown they are over cooked...Hope that helps you out.

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all4cake Posted 22 Oct 2007 , 3:16pm
post #3 of 6

I've never made it before. I did just look at the recipe and it seems like it has a high amount of fat for the flour and then the cream cheese.

They sound buttery good.

Could you use the technique for rolling as stated with the NFSC?

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JenWith Posted 22 Oct 2007 , 3:54pm
post #4 of 6

Ah. I didn't think of rolling and then freezing and then cutting. I went from fridge (small chunk), rolling, cutting and swearing! LOL. Thanks OKCMOOSE! I will give that extra step a shot. I want this dough to work since I made a whole batch of it! Since you have made it before, does it taste like cream cheese after it's baked? I tasted the raw dough and while it does taste fine, it smells very "cream cheesy" and has a hint of cream cheese in the taste.

The method for rolling NFSC is all I do now since I don't have to mess with flour or whatever. Less mess. I go through a lot of parchment paper but I try to "recycle" it when I can.

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countrycakes Posted 22 Oct 2007 , 7:04pm
post #5 of 6

icon_smile.gif I made some Fall ones for a sampler tray.....they do taste so good! But they are a PAIN to work with...I too had to work with small amounts of dough...but they are so good! icon_smile.gif

They do cut and hold their shape better when they are almost frozen...

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JenWith Posted 22 Oct 2007 , 8:16pm
post #6 of 6

Thanks countrycakes! I am feeling better knowing others have made and used the dough and found it hard to work with like I did.

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