Busia's White Velvet Cookies

• 2 cups butter or 2 cups margarine, softened, not melted
• 1 (8 ounce) package cream cheese, softened, not melted
• 2 cups sugar
• 2 egg yolks
• 1 12 teaspoons vanilla
• 12 teaspoon nutmeg
• 4 12 cups flour
• icing, of your choice (optional)
• colored crystal sugar (optional)

1. Cream together the maragarine and cream cheese.
2. Add the sugar, egg yolks, nutmeg, and vanilla Beat until fluffy.
3. Add the flour in portions; mix well.
4. The dough will be a bit sticky, do not add extra flour!
5. Chill for a minimum of 4 hours, up to two days in the refrigerator.
6. Preheat oven at 350F.
7. On a smooth surface, roll the dough out to a 1/4 inch thickness.
8. Use your favorite cookie cutters!
9. Place dough shapes on greased cookie sheets about 1 inch apart.
10. Bake 9-11 minutes, or until slightly firm to the touch.
11. Edges should not be brown.
12. Cool on sheets two minutes, remove cookies to wax paper to cool completely.
13. Note: if you use paper towels or brown paper bags, they will absorb addition grease out of the cookies, but the cookies will be drier.
14. Enjoy or frost with an icing of your choice.
15. Decorate with colored sugar if desired.
16. Note: Number of servings depends on the what size cookie cutters you use.
17. For a medium size I can get 60-70 cookies.
18. With a larger size, only about 50-60 cookies.

butter, cream cheese, sugar, egg yolks, vanilla, nutmeg, flour, icing, colored crystal sugar

Taken from www.food.com/recipe/busias-white-velvet-cookies-491086 (may not work)