Halloween Sugar Cookies
Tender sugar cookies couldn't be easier. Just roll into balls and flatten. Customize them for any event by sprinkling with appropriately colored decorator sugar or sprinkles. Or frost and decorate.
- Serves: 48 persons
- 1cup butter flavored shortening
- 1½ cups sugar
- 1large egg
- 1teaspoon vanilla
- 2¾ cups all-purpose flour
- 1teaspoon baking soda
- ½teaspoon baking powder
- ¼teaspoon cream of tartar
- 3tablespoons Almond Breeze Original almondmilk, or more as needed, divided
- Decorator sugar or sprinkles
- 4cups powdered sugar
- ¾cup vegetable shortening
- 1teaspoon vanilla
- 3tablespoons Almond Breeze Vanilla almondmilk, or more as needed
- Food coloring
Step 1Heat oven to 375 degrees F. Line cookie sheets with parchment paper.
Step 2In a 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 original almond milk and beat until smooth.
Step 3Form 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.
Step 4If desired, lightly brush tops of cookies with remaining almondmilk and sprinkle with colored decorator sugar or sprinkles or leave plain and frost when cooled.
Step 5Bake 8 to 10 minutes or until edges start to brown. Cool on cookie sheets 2 minutes. Remove to cooling racks.
Step 6In a large bowl, beat powdered sugar, 3/4 cup shortening, vanilla and 3 tablespoons of the vanilla 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. Frost and decorate cookies as you like.