I never have seen almond extract in this type of cookie. I would imagine that any flavouring to ones likeing is ok. I usually leave the flavour to vanilla extract and not the cheap copycat stuff. For cookies to be more cakelike I understand one needs to use some shortning, and the crispy cookies have more butter,or oleo. It is a great idea to use the icecream scoops-I usually use two spoons. However if you use one spoon then one has the opportunity to taste the dough-an extra treat for the baker. Be sure to bake a few too brown-so their are some more treats for the baker also. Very good ideas, those extra treats for the bakers! My experience is the more shortening, the crispier; the more butter, the softer. Which makes sense, as butter has milk solids, while shortening is pure fat, and fat, when used in cookies, tends to crisp them up. As for the almond extract, it adds just a hint - a "what IS that wonderful flavor?" - to these cookies, without evidencing itself as almond. But, back to that "more treats for the baker..." : ) PJH

• Reply