Easy Almond Breeze Sugar Cookies.

Easy Almond Breeze Sugar Cookies most diverse and have ideal taste that unique. Few types of Easy Almond Breeze Sugar Cookies recipes are also enough convenient to process and do not take long. Though not everyone likes Easy Almond Breeze Sugar Cookies food, now few people are got attached and like the sundry Easy Almond Breeze Sugar Cookies foods available. This could be visible of the number of restaurants that supply Easy Almond Breeze Sugar Cookies as one of the serving. You can cook Easy Almond Breeze Sugar Cookies using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Easy Almond Breeze Sugar Cookies

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

Easy Almond Breeze Sugar Cookies instructions

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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