I have only used imitation vanilla when making chocolate chip cookies. Yes, and it will make little difference in the final product, since the main flavor of Chocolate Chip Cookies comes from a combination of ingredients, including brown sugar, butter and Chocolate Chips. Using high quality pure vanilla is more important when it's the primary flavoring, like vanilla ice cream or custard.
real vanilla extract would be even better
To make vanilla sable cookies, you will need butter, sugar, flour, vanilla extract, and salt. Cream the butter and sugar, then add the vanilla extract. Gradually mix in the flour and salt until a dough forms. Roll out the dough, cut into shapes, and bake at a specific temperature for a certain amount of time until golden brown.
You can substitute vanilla or almond extract (whichever you prefer). In my personal opinion, for that recipe I would opt for the almond extract.
The best alcohol to use for making vanilla extract is typically vodka, as it has a neutral flavor that allows the vanilla to shine through.
The ideal ratio for making homemade vanilla extract is about 6-8 vanilla beans per 1 cup of vodka.
The best rum to use for making vanilla extract is a dark rum with a rich and robust flavor profile.
No. Vanilla is a hard, cold, unloving thing that can only be transgressed by making cookies
Vegetable Shortening
The color and flavor might be a bit off, but it should work fairly well.
To make no-bake condensed milk cookies, mix together condensed milk, butter, vanilla extract, oats, and any desired mix-ins like chocolate chips or nuts. Form into cookies and chill until set.
Yes, you can substitute oil for butter when making cookies, but the texture and flavor may be slightly different. Oil tends to make cookies more chewy and less crispy compared to butter.
I think they are the same...