Should i use alcohol or extract?!
Answers: i want to make italian anise cookies this year for xmass (the anise cookies with the icing and sprinkles on them) and i was wondering if i should use anise extract or use alcohol that has the anise flavor (something like annisett or sambvca) the recipe calls for 2 tsp of anise extract but since im making them for adults i thought maybe anise-flavored alcohol would be a good substitue because its not like ud get drunk off that..any thoughts or suggestions?
Maybe you should divide it (the dough) in half and try each..
I think the extract would have more aroma after cooking..
Happy Holidays ..?
Extract. The recipe is intended for extract, which has a different concentration of the anise flavor than does alcohol.
yeah the alcohol thing sounds good. its not christmas without alcohol in everything!
i would use the anise extract. i used to use anise oil in my cookies but have a really hard time finding that anymore. so now every year i use the extract. good luck=)...
I have used both and it worked fine. Sambuca is kind of expensive so I usually buy anisette instead. If you want to you could do half extract and half anisette so that you still get that deep licorice flavor.
You could use either, really, but you don't have to worry at /all/ about eating too many cookies and getting tipsy;
The heat from baking the cookies will 'burn' away the alcohol, leaving the flavor behind. So you'll have the taste of the anise, but there would be /no/ alcohol content in the baked cookies.
Personally? I'd use the extract and save the alcohol for a treat later on. ^_~
Good Luck!