How Much Almond Extract To Use In Nfsc?

Baking By TracyLH Updated 1 Oct 2008 , 3:37pm by TooMuchCake

TracyLH Posted 1 Oct 2008 , 12:04pm
post #1 of 12

Hello Ladies! I need to make up a batch of almond NFSC and don't have time to experiment, so... how much almond extract are you using and how much of the normal vanilla extract? Thanks for your help - just no time to experiment with this one, so I am calling on the experts!

11 replies
linedancer Posted 1 Oct 2008 , 12:38pm
post #2 of 12

I use half and half, one teaspoon vanilla and one teaspoon almond. Everyone seems to love the cookies. HTH

TracyLH Posted 1 Oct 2008 , 12:57pm
post #3 of 12

Thanks, Linedancer!

TooMuchCake Posted 1 Oct 2008 , 1:00pm
post #4 of 12

Because we really like almond flavor, I leave out the vanilla and use four teaspoons of almond.


TracyLH Posted 1 Oct 2008 , 1:17pm
post #5 of 12

Deanna - Thanks! Are you using the NFSC recipe with that?

TooMuchCake Posted 1 Oct 2008 , 2:52pm
post #6 of 12

I actually use Wilton's roll-out recipe from an old back-issue of their Yearbook. The current Wilton recipe has changed since the Yearbook I use for cookies. Basically, I'm making a half batch of NFSC but with the additional amount of flavorings.


TracyLH Posted 1 Oct 2008 , 3:06pm
post #7 of 12

I haven't had my coffee yet, so excuse the fuzzy brain-ness. So is that bascially 4 tsp. almond for 6 cups flour?

TooMuchCake Posted 1 Oct 2008 , 3:17pm
post #8 of 12

No problem on the "pre-coffee interpretation." I'm pre-coffee typing, so no wonder we're not on the same page. LOL

My recipe is 3 cups flour and 4 tsp almond, so if I were using the big NFSC recipe, I'd use 8 tsp almond for that.


TracyLH Posted 1 Oct 2008 , 3:23pm
post #9 of 12

Thanks for the clarification! That will have a most definite almond taste! icon_biggrin.gif

TooMuchCake Posted 1 Oct 2008 , 3:24pm
post #10 of 12

Here's the exact recipe I use. It's pretty close to the NFSC recipe, but smaller.

Wilton's Older Roll-Out Cookie Recipe

1 cup butter
1 cup sugar
1 large egg
4 tsp almond extract
2 tsp baking powder
3 cups flour

Preheat oven to 400. Cream butter and sugar. Add egg and almond extract. Mix baking powder and flour, one cup at a time, into the creamed mixture. Roll out and cut. Bake at 400 for 6 - 8 minutes depending on cookie size.


TracyLH Posted 1 Oct 2008 , 3:32pm
post #11 of 12

Gosh! Thanks for taking the time to do this! Much appreciated!

TooMuchCake Posted 1 Oct 2008 , 3:37pm
post #12 of 12



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