Dairy Free Holiday Sugar Cookies Cook Time: 25 minutes Difficulty: Easy Servings: 48
Ingredients Cookies: • 1 cup butter flavored vegetable shortening • 1 cups sugar • 1 egg • 1 tsp. vanilla extract • 2 ¾ cups all-purpose flour • 1 tsp. baking soda • tsp. baking powder • ¼ tsp. cream of tartar • 3 to 4 tbsp. Almond Breeze ® Original Almondmilk, divided • Decorator sugar or sprinkles Icing: • 4 cups powdered sugar • ¾ cup vegetable shortening • 1 tsp. vanilla extract • 3 to 4 tbsp. Almond Breeze ® Vanilla Almondmilk • Food coloring Directions 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 Almond Breeze and beat until smooth. 3. Form into 1¼” 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.
4. If desired, lightly brush tops of cookies with remaining Almond Breeze and sprinkle with colored decorator sugar or sprinkles or leave plain and frost when cooled.
5. Bake 8 to 10 minutes or until edges start to brown. Cool on cookie sheets 2 minutes. Remove to cooling racks.
6. In large bowl, beat powdered sugar, ¾ cup shortening, vanilla and 3 tablespoons of Almond Breeze with electric mixer on low speed until moistened. Beat on medium-high speed until smooth and creamy, adding Almond Breeze for desired spreading consistency. Tint as desired with food coloring.
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NOVEMBER–DECEMBER 2023
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