Halloween Sugar Cookies

Directions

1. Set your oven to 375°F. Prepare baking sheets by covering them with parchment paper.
2. In a big mixing bowl, use an electric mixer on medium to cream together 1 cup shortening, sugar, egg, and vanilla until smooth, scraping down the bowl as needed. Then mix in flour, baking soda, baking powder, and cream of tartar on low speed until combined. Pour in 2 tablespoons of original almondmilk and beat until the dough is silky.
3. Scoop up rounded tablespoonfuls of dough and roll them into 1¼-inch balls. Arrange the balls 2 inches apart on the prepared sheets. Lightly coat the bottom of a measuring cup or glass with cooking spray and then dip it in sugar. Use it to flatten each ball, repeating the dip in sugar after every other cookie.
4. Optionally, brush the cookie tops with the leftover almondmilk and dust them with colored decorating sugar or sprinkles. Alternatively, skip this and frost them after they’re completely cool.
5. Bake for 8 to 10 minutes, just until the edges turn golden. Let them rest on the baking sheets for 2 minutes, then transfer to wire racks to finish cooling.
6. For the frosting, blend powdered sugar, ¾ cup shortening, vanilla, and 3 tablespoons of vanilla almondmilk in a large bowl using an electric mixer on low until combined. Then increase speed to medium-high and beat until creamy and smooth, adding more almondmilk a little at a time if you want a thinner consistency. Add food coloring to achieve your preferred hue. Spread the frosting over the cooled cookies and decorate however you wish.