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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.
Healthy eating is now a lot more popular than in the past and rightfully so. There are many health conditions related to a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and hypertension. Even though we’re always being advised to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. People typically assume that healthy diets call for much work and will significantly change how they live and eat. It is possible, however, to make some small changes that can start to make a good impact on our day-to-day eating habits.
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Therefore, it should be quite obvious that it’s not difficult to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to easy almond breeze sugar cookies recipe. To cook easy almond breeze sugar cookies you only need 16 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Easy Almond Breeze Sugar Cookies:
- Take 1 cup butter flavored vegetable shortening
- Use 1 1/2 cups sugar
- Prepare 1 egg
- Get 1 teaspoon vanilla
- Prepare 2 3/4 cups all-purpose flour
- Use 1 teaspoon baking soda
- Provide 1/2 teaspoon baking powder
- Use 1/4 teaspoon cream of tartar
- Prepare 3-4 tablespoons Original Almond Breeze® Almondmilk, divided
- You need Sugar, decorator sugar or sprinkles
- You need Frosting, if desired
- Use 4 cups powdered sugar
- Use 3/4 cup vegetable shortening
- Use 1 teaspoon vanilla
- Prepare 3-4 tablespoons Vanilla Almond Breeze® Almondmilk
- Take Food coloring
Steps 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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