Ingredients
1cupbutter flavored shortening
1½cupsgranulated sugar
1egg
1tspvanilla
2¾cupsall-purpose flour
1tspbaking soda
½tspbaking powder
¼tspcream of tartar
3tbspAlmond Breeze Vanilla Almondmilk,or more as needed, divided
cooking spray
3tbspgranulated sugar,or more to taste
1pinchdecorator sugar
4cupspowdered sugar
¾cupvegetable shortening
1tspvanilla
3tbspAlmond Breeze Vanilla Almondmilk,or more as needed
1dropfood coloring
Preparation
Heat oven to 375 degrees F. Line cookie sheets with parchment paper.
In a large bowl, beat shortening, granulated sugar, egg, and vanilla with electric mixer on medium speed until creamy, scraping sides of the 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 1¼-inch balls, using rounded tablespoonfuls of dough. Place 2-inch apart on cookie sheets.
Place 3 granulated sugar in a small bowl. Spray flat bottom of measuring cup or drinking glass with cooking spray; dip in sugar.
Press each cookie flat, dipping it 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.
For the vanilla frosting, beat powdered sugar, shortening, vanilla, and Almondmilk with an 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.
