Making Lemon Shortbread cookie. Have no vanilla. Any suggestions to a substitute? I have lemon extract, orange extract, coconut and even almond extract.
Amanda is a co-founder of Food52.
I'd do almond, but half the amount, because it's strong. I think the citrus extracts will take away from the lemon zest flavor, and coconut extract is a heavy flavor. You could also skip the extract and they'll still be great!
This is purely a matter of taste preference. You won't "hurt" the recipe by leaving it out and not substituting another extract. I may suggest sticking with one of the citrus extracts if you really want to add this ingredient.
Merrill is a co-founder of Food52.
I vote for almond too, and a smaller amount of it. A drop of coconut (as long as it's high quality exttact) could also be good.
hardlikearmour is a trusted home cook.
I'm with A&M on this one, and think a 1/4 to 1/2 the amount of almond would be lovely with the lemon. I'd also consider doing a second version with lime instead of lemon and coconut instead of vanilla - but I'm crazy like that! Spicesetc has a really nice coconut natural flavoring. Alton Brown also has a recipe for homemade coconut extract that is really nice (and could make a great little cook's gift).
I will try the almond. Thanks for coming to the rescue!
Of course, it involves no-knead pizza dough.
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