Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, easy almond breeze sugar cookies. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Easy Almond Breeze Sugar Cookies is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Easy Almond Breeze Sugar Cookies is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook easy almond breeze sugar cookies using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Easy Almond Breeze Sugar Cookies:
- Take 1 cup butter flavored vegetable shortening
- Get 1 1/2 cups sugar
- Make ready 1 egg
- Prepare 1 teaspoon vanilla
- Get 2 3/4 cups all-purpose flour
- Prepare 1 teaspoon baking soda
- Make ready 1/2 teaspoon baking powder
- Get 1/4 teaspoon cream of tartar
- Take 3-4 tablespoons Original Almond Breeze® Almondmilk, divided
- Take Sugar, decorator sugar or sprinkles
- Get Frosting, if desired
- Take 4 cups powdered sugar
- Make ready 3/4 cup vegetable shortening
- Get 1 teaspoon vanilla
- Make ready 3-4 tablespoons Vanilla Almond Breeze® Almondmilk
- Get 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.
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