Name: Halloween Sugar Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 48
Ingredients: Butter flavored shortening - 1 cup; Sugar - 1 ½ cups; Egg - 1 large; Vanilla - 1 teaspoon; All-purpose flour - 2 ¾ cups; Baking soda - 1 teaspoon; Baking powder - ½ teaspoon; Cream of tartar - ¼ teaspoon; Almond Breeze Original almondmilk, or more as needed, divided - 3 tablespoons; Decorator sugar or sprinkles - 3 tablespoons; Powdered sugar - 4 cups; Vegetable shortening - ¾ cup; Vanilla - 1 teaspoon; Almond Breeze Vanilla almondmilk, or more as needed - 3 tablespoons; Food coloring - 3 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Halloween Sugar Cookies

1. Butter flavored shortening - 1 cup

2. Sugar - 1 ½ cups

3. Egg - 1 large

4. Vanilla - 1 teaspoon

5. All-purpose flour - 2 ¾ cups

6. Baking soda - 1 teaspoon

7. Baking powder - ½ teaspoon

8. Cream of tartar - ¼ teaspoon

9. Almond Breeze Original almondmilk, or more as needed, divided - 3 tablespoons

10. Decorator sugar or sprinkles - 3 tablespoons

11. Powdered sugar - 4 cups

12. Vegetable shortening - ¾ cup

13. Vanilla - 1 teaspoon

14. Almond Breeze Vanilla almondmilk, or more as needed - 3 tablespoons

15. Food coloring - 3 tablespoons

How to cook deliciously - Halloween Sugar Cookies

1. Stage

Heat oven to 375 degrees F. Line cookie sheets with parchment paper.

2. Stage

In 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.

3. Stage

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.

4. Stage

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.

5. Stage

Bake 8 to 10 minutes or until edges start to brown. Cool on cookie sheets 2 minutes. Remove to cooling racks.

6. Stage

In 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.