RE: In The Kitchen With Kat-PB&J Thumbprint Cookies
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Well, I had to go and make these today because reasons. I think I made them a little small, I got four dozen instead of three. I don't keep any almond extract or grape jelly in the house, so I just added an extra 1/2 teaspoon of vanilla, and filled them with raspberry and strawberry jam. Two dozen got raspberry, one got strawberry, and one (which I gave to my neighbour) got chocolate chips in the centre. I also turned the temperature down to 350, because some from the first batch were black on the bottom (still edible, though).
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You made them! And they look yummy! I love raspberry jam, especially with chocolate as an addition!
Isn't it crazy how ovens and baking sheets and humidity all vary so much? Like, I can totally see that your cookies spread a bit more than mine, and I am wondering what your humidity is in your part of the world? I think I would almost always chill my cookie dough for at least 30 mins in the freezer or an hour in the fridge before baking if I had that happening.
I'm just glad they were edible for you, none are left here lol!
And sorry I am slow to reply, I watched my friend's three year old boy all weekend so they could get away for their anniversary, I'm gonna go take a nap now...