With the vanilla shortage, I've been thinking about how best to make my stash last for at least the next two years. Thus, lately, I have been questioning some vanilla amounts in recipes--and not just King Arthur recipes, where they tend to frontload the ingredients. In the Baking thread this week, I mention a gingerbread biscotti recipe that called for 2 tsp. of vanilla, which I reduced this time to 1 tsp.

If vanilla is not a main flavor, and other flavors are supposed to be accented instead, does it make sense to consider using less vanilla, or sometimes none at all? Has anyone else cut back on vanilla usage? How do you decide whether to use less or none?