I don't eat alcohol, so I have no inherent aversion to it. However, I do NOT use it in recipes. This cake is a great adaptation of an old favorite biscuit, modified slightly. I cut WAY back on the amount of butter and milk--just 4 ck (1/2 cup) and 1 t0 4. It baked in under an hour. I used RAW sugar cookies--just tried ,they came out nice ,but finicky. SERIOUS NOTE: none of the reviewers SCREAMED when they saw the package--they ALL tried it, and said it was amazing! You don't need to suppress the DEMAND element in your baking--it still baked up again today. On to the recipe... I first needed some almond extract, so I went ahead and made it. It wasn't bad, but... I cut WAY back on the sugar
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