Sorry, big guys, but you can keep your thumbprint cookies.
I had high hopes for these. Because it is still coconut month, I substituted some ground toasted coconut for part of the hazelnuts, and the raw dough had a wonderful flavor–buttery, nutty, slightly sweet from the coconut but with a good hit of salt. I noshed an alarming bit of dough before baking them off, in fact. [The coconut flavor didn't come through in the final product, though, so I guess this squeaks into coconut month on more of a technicality.]
The cookies came out of the oven and looked beautiful! They smelled awesome, and I was careful to bake them for only about 14 minutes, so they didn’t take on much color, as instructed.
They looked gorgeous sprinkled with sugar and filled with raspberry preserves. After the photos were taken we eagerly tasted one, and…well…are these supposed to be…how you say…droopy? Soggy? Moist in the mouth? Instead of crunchy, buttery shortbread and smooth jam, the cookies turned unpleasantly soft. Now I love me some gooey cookies, but of the chocolate variety, not of the shortbread variety. It just seemed wrong. The texture was way too distracting, even if the flavors were nice. I did enjoy creating a Target logo out of my cookies, though:
So was this a fluke? Do thumbprint cookies usually go soft or stale so quickly? Truthfully I can’t remember making these before, so maybe it’s normal, maybe it’s even desirable (impossible!). But for now, me and my thumbs will stick with chocolate chip cookies.