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!
I use half and half, one teaspoon vanilla and one teaspoon almond. Everyone seems to love the cookies. HTH
Because we really like almond flavor, I leave out the vanilla and use four teaspoons of almond.
Deanna - Thanks! Are you using the NFSC recipe with that?
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.
I haven't had my coffee yet, so excuse the fuzzy brain-ness. So is that bascially 4 tsp. almond for 6 cups flour?
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.
Thanks for the clarification! That will have a most definite almond taste!
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.
Gosh! Thanks for taking the time to do this! Much appreciated!