A question about a recipe: Cream Cheese Cookies

I used about 1 tsp and it turned out well, didn't change the texture

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HalfPint added 5 months ago

I would start with 1/2 tsp and add more if you feel that it needs it. Though the max would be 2 1/2 tsp. Almond extract is strong and you ordinarily don't need it as much as you would with vanilla extract.

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Thank you! I have never used almond extract before, so good to know. I have a lot of cream cheese here, so I can experiment and let everyone know how they turn out.

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