|Frangelico Shortbread Cookies, made by|
In-A-Gadda-Da-Vegan, aka Catherine Burt
That, my friends, is why it's awesome that she reviewed my recipe.
Catherine tried out the recipe for Sexy Vegan Mama's Frangelico Shortbread Cookies, and concluded - as did a couple other friends who tried them - they need MORE BOOZE.
I tend to agree. I never know, when baking with booze, if I'm not using enough, or if the booze I'm using isn't full strength - a phenomenon which, I understand, plagues many parents with teenagers in the home.
Indeed, my own mother noticed, the liquor purchased after I left for college retained its potency and had a significantly lower evaporation rate than bottles purchased while I was still living at home. In fact, Mom reported finally pouring out an entire bottle of vodka, which had somehow all but turned into water!
I'm sure it was a manufacturer's defect.
So, thank you, Catherine, for confirming my suspicion that the recipe could use a bit more flavor. An alternative would be to substitute hazelnut extract, which would give the cookies a stronger flavor than the liqueur.
I also love Catherine's idea to cut the dough into squares and emboss them for fancy schmancy shortbread! Still, her celestial moon shapes turned out adorable, didn't they?
Do you use liqueurs in place of extracts when baking? Do you typically find it necessary to increase the measure when using liqueurs?