Ingredients and Weight:
- All-purpose flour: 2 1/4 cups (281g)
- Baking powder: 1 teaspoon (5g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1.25g)
- Sugar: 1 cup (200g)
- Unsalted butter, softened: 1 cup (2 sticks or 227g)
- Almond Breeze Almond Milk: 1/2 cup (120ml)
- Vanilla extract: 1 teaspoon (5ml)
- Sliced almonds for garnish (optional)
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Stir in the Almond Breeze and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough out on a lightly floured surface to a thickness of 1/4 inch.
- Cut out cookies using your desired cookie cutters.
- Place the cookies on a parchment paper-lined baking sheet.
- Garnish with sliced almonds, if desired.
- Bake for 10-12 minutes or until the edges are just beginning to brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per cookie (8 servings):
- Calories: 150
- Fat: 7g
- Saturated fat: 4g
- Cholesterol: 30mg
- Sodium: 60mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 12g
- Protein: 2g
Dish Characteristics:
- Buttery, melt-in-your-mouth texture
- Hint of almond flavor from Almond Breeze
- Customizable with various cookie cutter shapes
User Comments:
- "These cookies are so easy to make and taste delicious. My kids loved them!" - Sarah
- "I love the subtle almond flavor in these cookies. They're the perfect treat for any occasion." - John
- "I'm not a big fan of almond milk, but I couldn't taste it in these cookies. They're light, fluffy, and oh-so-yummy!" - Mary
Special Precautions and Tips:
- For a crispier cookie, bake for a minute or two longer.
- If you don't have Almond Breeze Almond Milk, you can substitute any type of milk or even water.
- To prevent the cookies from spreading too much, chill the dough for at least 30 minutes before rolling it out.
