The dough was crumbly as some people said--but the cookies weren't dry. In fact, I had to lower the oven and bake them not a second longer than 8 minutes. The bottoms were overbrowned and the insides were still a touch squishy. Not ideal results. I did soften the butter in the microwave on the lowest setting, bcs of the house not being warm enough to achieve soft butter at room temperature. That being said, the cookies still firmed up when cool and are just not at all what I expected from other people's experiences with this recipe! I tried to save these with icing in them, macaron-style. The cookies are too firm, though, and the icing squishes out. I tried making the balls of dough larger and flattening them with a pancake turner a bit before baking. Those did spread out and look more normal, but they really got too brown and I was a little horrified. My roommate thought they were the best she'd ever eaten in her entire life. (I won't tell you how old she is, but that's a good compliment. LOL) I felt like everything went wrong with this recipe, but it wasn't for lack of trying. I should have gone through the trouble of making a rolled-dough style cookie batch, instead. I'm not making this again. Sad face.
Was this review helpful?
0 users found this review helpful
The dough was crumbly as some people said--but the cookies weren't dry. In fact, I had to...