Which Alcohol?

I usually use a clear alcohol-based extract with a flavor that marries with the cookie - like lemon, for instance. Then you're left with a touch more flavor too! But cheaper vodka also works well. Some people use Everclear, but I imagine it would dry faster than vodka or extract (due to higher alcohol content), and I like the drying properties of these two things just fine. I also don't like the idea of painting 190-proof alcohol on a cookie . . . 

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