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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 Easy Ways to Get Healthy.
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Run the stairs. Instead of picking the elevator, ascend the stairs to your floor. This isn’t as easy to do if you work on a very high floor but if you work on a lower floor, utilizing the stairs is a superb way to get some extra exercise. If you do work on a very high floor, why not get off the elevator a few floors earlier and walk the rest of the way? Most people will decide to be sluggish and take an elevator instead of opting for exercise on the stairs. Even if you only have one flight to climb, climbing down and up it during the day is a great way to get extra exercise.
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We hope you got benefit from reading it, now let’s go back to easy almond breeze sugar cookies recipe. To make easy almond breeze sugar cookies you need 16 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Easy Almond Breeze Sugar Cookies:
- Use 1 cup butter flavored vegetable shortening
- Use 1 1/2 cups sugar
- You need 1 egg
- Provide 1 teaspoon vanilla
- You need 2 3/4 cups all-purpose flour
- Take 1 teaspoon baking soda
- Use 1/2 teaspoon baking powder
- Provide 1/4 teaspoon cream of tartar
- You need 3-4 tablespoons Original Almond Breeze® Almondmilk, divided
- You need Sugar, decorator sugar or sprinkles
- Provide Frosting, if desired
- Get 4 cups powdered sugar
- Provide 3/4 cup vegetable shortening
- You need 1 teaspoon vanilla
- Prepare 3-4 tablespoons Vanilla Almond Breeze® Almondmilk
- Provide Food coloring
Instructions 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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