I have a question about the recipe "Cream Cheese Cookies" from merrill. How much vanilla or almond extract should I add to one batch? I saw several users suggested adding extracts, but was unclear how much was used. Thanks!
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I used about 1 tsp and it turned out well, didn't change the texture
HalfPint is a trusted home cook.
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.
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.
Like overnight, but easier.
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