Making Lemon Shortbread cookie. Have no vanilla. Any suggestions to a substitute? I have lemon extract, orange extract, coconut and even almond extract.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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!
All of the flavor but no need for naptime.
Low-Alcohol Classic Cocktails
Never Overcook Lean Meats Again
The Word is Out
A Better Way to Travel