This is the most versatile flavor in my stash. A definate TDF flavor!!!
HIC Tasting Notes
FA Cookie: 3%. Very useful and versatile flavoring!
This cookie flavoring has no ‘custard notes’ ingredients, which sets it apart from others. This is not a snickerdoodle - it’s a very neutral, mildly sweet cookie base. There are no spices, no vanilla, no other flavors to interfere with your additions. It can be used standalone (some like it that way), as a cookie base, or to add bakery effects to recipes.
FA Cookie adds rich, warm, mildly sweet, baked flavor. If you’re making a cookie recipe with bold flavors, start with 1.5 - 2% Cookie or less. If you’ll be adding more delicate flavors, start with 1-1.5% Cookie.
Cookie is perfect for biscotti flavors. Add Anise, Almond, and perhaps a little Marzipan for a very traditional, crunchy Italian cookie flavor. Or add your favorite nut and favorite fruit flavor for biscotti variations (Cherry-Almond, Orange-Nut Mix, Lemon-Almond, etc.). Or add two widely-contrasting flavors, like Coconut-Bilberry. Including a hint of Anise in biscotti always adds an authentic Italian touch.
For smooth, sweet, rich cookies, begin with 1-1.5% Cookie and 0.5% Vienna Cream, then add your flavors.
For an even sweeter start, also include a little Butterscotch - even <0.25% will sweeten enough to stand up to the boldest flavor additions (like Espresso, Hazelnut, Brandy, or strong spices).
For extra “egginess” in cookies, use Vienna Cream and FA Custard.
To add buttery flavor to cookie recipes, try adding 0.25 - 0.5% FA Walnut. It gives an effect like adding extra butter or oil to real cookies. FA’s Walnut flavor is very mild, often unnoticed at this amount.
For light, sweet cookies, try Cookie with Meringue (around 1.5% Cookie with up to 1% Meringue - then add your other flavors). This is great with your favorite fruit flavors, especially dark berries and distinctive or strongly-flavored fruits.
For light, sweet, creamier cookies, use Cookie with Meringue and a little Fresh Cream (around 1.5% Cookie, .75% Meringue, .25% Fresh Cream - then add your fruits). This is excellent for citrus, Fresh Fig, and other delicate flavors - and it’s a smoother alternative to Cookie + Meringue for your favorite dark berries and bold fruit flavors, too.
For cookies that need extra eggs, use a little FA Custard along with Vienna Cream.
TFA Brown Sugar Extra (0.5% or less) adds a ‘browned edges’ effect to FA Cookie.
To add a light pie-crust flavor in a recipe, try adding a ratio of 2:1 Apple Pie:Cookie. The apple flavor from Apple Pie is easily covered with bolder flavors, and the rich crust it adds is made lighter, flakier, “fluffier” with the addition of Cookie. In a cobbler or fruit pie recipe, 0.5% Apple Pie with 0.25% Cookie, or up to 1% Apple Pie with 0.5% cookie will give you this tasty crust flavor. The lighter your other flavors, the less Apple Pie and Cookie you should use.
it hogs all the flavors.