White Velvet Cutouts. The Champagne of sugar cookies. I can't even tell you how many batches of these cookies I have made. I got the recipe from a Seventeen magazine when I was probably 13 years old. I have been making them ever since. They are great for so many reasons: they hold their shape when you bake them; they're a bit tart, thanks to the cream cheese; they're soft, but not too soft; the tangy glaze is a perfect counterpart to sweetness of the cookies.
Life in Toronto and the Bahamas. A Blog Named After my Sofa.