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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 Wholesome Energy Treats.
Healthy eating promotes a feeling of health and wellbeing. We are likely to feel way less gross whenever we increase our intake of nutritious foods and decrease our consumption of unhealthy foods. A salad allows us to feel much better than a piece of pizza (physically anyway). Sometimes it’s hard to find healthier foods for snacks between meals. Shopping for snack foods can be a struggle because you have countless options. There’s nothing like one of these healthy foods when you need an energy-boosting treat.
If you might be looking for a quick snack, you can’t go wrong with a whole grain one. A bit of whole wheat toast, for example is a great snack in the morning hours. Chips and crackers created from whole grains can be fantastic for quick snacks to eat on the go. Make the change from refined products including white bread to the healthier whole grain choices.
A large variety of instant health snacks is easily accessible. When you make the choice to be healthy, it’s uncomplicated to find just what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to easy almond breeze sugar cookies recipe. To cook easy almond breeze sugar cookies you need 16 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Easy Almond Breeze Sugar Cookies:
- Get butter flavored vegetable shortening
- Prepare sugar
- Get egg
- Provide vanilla
- Take all-purpose flour
- Use baking soda
- Provide baking powder
- You need cream of tartar
- You need Original Almond Breeze® Almondmilk, divided
- Get Sugar, decorator sugar or sprinkles
- Take Frosting, if desired
- Take powdered sugar
- Take vegetable shortening
- Provide vanilla
- You need Vanilla Almond Breeze® Almondmilk
- Use 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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