The vodka helps tenderize the dough;
the alcohol bakes off, leaving no flavor.
If 85 % of
the alcohol bakes off you have 0.0219 ml of alcohol left in the cookie.
I just put up my never - fail whole - wheat pie crust recipe — vodka or bourbon keeps the crust flaky without ever getting tough and
the alcohol bakes off completely so it's safe for kids — in case any of your faithful readers are having trouble with their crusts.
Not exact matches
And regarding the Brandy, these are no
bake so the
alcohol does not cook
off.
Avoid
alcohol - based vanilla in raw / uncooked desserts like this, as it leaves an undesirable taste without being burnt
off in the
baking process)
You may use pure vanilla for adding to foods that are cooking or
baking as the
alcohol will cook
off.
You may use pure vanilla for adding to foods that are cooking or
baking as the
alcohol will cook
off.