In the last several years, I have become an avid baker, primarily of gourmet biscotti, but also of cookies and cakes. One of the lessons that I have learned by trial and error, and a lot of experimental substitution in my recipes, is that you can get much more depth of flavor in a recipe by using a liqueur instead of an extract for flavor.
This is especially true if you are used to using the imitation extracts. Yes, I know that imitation extracts are cheaper, but the flavor you get from them is so vastly inferior to the real extract and liqueurs, that I urge you to use them up, and replace them right away with the real thing. First of all, everything you bake will taste much better. Second of all, you will use less. And third of all, you will not be eating chemicals and fake flavoring, you will be using natural ingredients.
Good spices, herbs, and extracts are expensive in general, but if you can figure out which flavors you use most often, you can narrow down your list of which flavor additives you buy to about 10 or 15, and then just buy the best. You will love the difference in your cooking and baking.