Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, easy almond breeze sugar cookies. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Easy Almond Breeze Sugar Cookies is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Easy Almond Breeze Sugar Cookies is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have 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:
- Make ready 1 cup butter flavored vegetable shortening
- Prepare 1 1/2 cups sugar
- Take 1 egg
- Prepare 1 teaspoon vanilla
- Prepare 2 3/4 cups all-purpose flour
- Take 1 teaspoon baking soda
- Take 1/2 teaspoon baking powder
- Prepare 1/4 teaspoon cream of tartar
- Make ready 3-4 tablespoons Original Almond Breeze® Almondmilk, divided
- Get Sugar, decorator sugar or sprinkles
- Prepare Frosting, if desired
- Get 4 cups powdered sugar
- Prepare 3/4 cup vegetable shortening
- Make ready 1 teaspoon vanilla
- Get 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.
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