Tried this recipe. I liked the flavor of these cookies better than the last batch. They use a different kind of sugar (granulated vs. powdered), and I wonder if that makes a difference in the way they taste. They also have a small amount of almond extract. It definitely adds something, though I wouldn’t say the finished product tastes like almond.
They spread a little during baking, but not enough to be a problem.
I managed to open the jam jar, so I filled some of them with jam. A few hours later, they were noticeably softer than the others.
They were more porous than the last batch, perhaps because they have baking powder in them. It wasn’t a problem, but I definitely noticed them sucking up chocolate and jam.
They were also a little greasy when they came out of the oven. I didn’t like that, but it got better as they cooled down.
I think next time I’ll go back to the first recipe, but will add a little almond extract and use egg yolks instead of whole eggs. Will also stick with chocolate filling instead of jam.
(Are you bored yet? Me too! But I won’t remember this if I don’t write it down in a place where it’s easy for me to find it.)
