How to Make Perfect Easy Almond Breeze Sugar Cookies

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, easy almond breeze sugar cookies. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Easy Almond Breeze Sugar Cookies is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Easy Almond Breeze Sugar Cookies is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook easy almond breeze sugar cookies using 16 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Easy Almond Breeze Sugar Cookies:

1. Get 1 cup butter flavored vegetable shortening
2. Prepare 1 1/2 cups sugar
3. Make ready 1 egg
4. Get 1 teaspoon vanilla
5. Get 2 3/4 cups all-purpose flour
6. Take 1 teaspoon baking soda
7. Make ready 1/2 teaspoon baking powder
8. Get 1/4 teaspoon cream of tartar
9. Get 3-4 tablespoons Original Almond Breeze® Almondmilk, divided
10. Take Sugar, decorator sugar or sprinkles
11. Take Frosting, if desired
12. Make ready 4 cups powdered sugar
13. Make ready 3/4 cup vegetable shortening
14. Prepare 1 teaspoon vanilla
15. Make ready 3-4 tablespoons Vanilla Almond Breeze® Almondmilk
16. Make ready Food coloring

Steps to make Easy Almond Breeze Sugar Cookies:

1. Heat oven to 375°F. Line cookie sheets with parchment paper.
2. 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.
3. 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.
4. Bake 8 to 10 minutes or until edges start to brown. Cool on cookie sheets 2 minutes. Remove to cooling racks.
5. 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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