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Before you jump to Easy Almond Breeze Sugar Cookies recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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Therefore, it should be quite obvious that it’s easy to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to easy almond breeze sugar cookies recipe. You can have easy almond breeze sugar cookies using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Easy Almond Breeze Sugar Cookies:
- Provide 1 cup butter flavored vegetable shortening
- Take 1 1/2 cups sugar
- Prepare 1 egg
- Use 1 teaspoon vanilla
- You need 2 3/4 cups all-purpose flour
- Provide 1 teaspoon baking soda
- Use 1/2 teaspoon baking powder
- Get 1/4 teaspoon cream of tartar
- You need 3-4 tablespoons Original Almond Breeze® Almondmilk, divided
- Prepare Sugar, decorator sugar or sprinkles
- Provide Frosting, if desired
- Get 4 cups powdered sugar
- Take 3/4 cup vegetable shortening
- Use 1 teaspoon vanilla
- Take 3-4 tablespoons Vanilla Almond Breeze® Almondmilk
- Take Food coloring
Instructions to make Easy Almond Breeze Sugar Cookies:
- Heat oven to 375°F. Line cookie sheets with parchment paper.
- In large bowl, beat 1 cup shortening, sugar, egg and vanilla with electric mixer on medium speed until creamy, scraping sides of bowl if necessary. Add flour, baking soda, baking powder and cream of tartar. Mix on low speed until well mixed. Add 2 tablespoons of the Almondmilk and beat until smooth.
- Form into 1 1/4-inch balls, using rounded tablespoonfuls of dough. Place 2 inches apart on cookie sheets. Spray flat bottom of measuring cup or drinking glass with cooking spray; dip in sugar. Press each cookie flat, dipping into sugar every other time. If desired, lightly brush tops of cookies with remaining Almondmilk and sprinkle with colored decorator sugar or sprinkles, or leave plain and frost when cooled.
- Bake 8 to 10 minutes or until edges start to brown. Cool on cookie sheets 2 minutes. Remove to cooling racks.
- In large bowl, beat powdered sugar, 3/4 cup shortening, vanilla and 3 tablespoons of the Almondmilk with electric mixer on low speed until moistened. Beat on medium-high speed until smooth and creamy, adding Almondmilk for desired spreading consistency. Tint as desired with food coloring.
You can also use a candy cane if you have one and stir into the hot chocolate mixture until half of it dissolves into the fudge. Line cookie sheets with parchment paper. In a large bowl, beat shortening, granulated sugar, egg, and vanilla with electric mixer on medium speed until creamy, scraping sides of the bowl if necessary. Grease and line two baking trays with baking paper. Whisk butter and sugar together until pale and creamy.
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