First, I took the suggestion of turning the oven down to 325 degrees; they were done at 30 minutes. I softened the butter and started to use a mixer for the butter & sugar, but ended up using a PASTRY CUTTER 'til the end (this is what creates the PERFECT CRUMBLEY COOKIE texture). You DON'T NEED to add 1/4 more flour if you use the pastry cutter & freezer/fridgerate the dough. DO NOT CUT DOWN ON THE ALMOND EXTRACT. It might seem strong in the batter, but the flavor dies down when you cook it. Push all the crumbles together with your hands or the back of a spoon to get a ball of dough. I first made the dough before dinner, then put it in the FRIDGE, so I could cook dinner & eat, then came back & started to roll the dough into little balls. I used the BACK OF A COOKING SPOON, & this created a perfect little hole, but I found it too small. NEXT TIME, I'm just going to use my thumb, so there is an equal ratio of jam & cookie. Also, put the jam in PLASTIC BAG & smash the jam if there are any chunks of fruit, then cut the end of the bag & squeeze into each hole. I would suggest filling the hole ALL THE WAY, because the jam deflates when they cook. Turn on oven to preheat (325 degrees) & NOW PUT YOUR UNBAKED COOKIES IN THE FREEZER FOR 10 MINUTES. I covered the cookie sheet w/ parchment paper just in case of any spills, but there were no messes. I DID NOT USE THE SUGAR TOPPING & BELIEVE, THEY DID NOT NEED IT. Perfection!
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First, I took the suggestion of turning the oven down to 325 degrees; they were done at 30...