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Help me save my cookies!

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Last night, I tried to make a batch of thumb print cookies.... but I didn't listen to my instincts (why is the dough still 'wet' after it's been in the fridge for 2 hours?) and came out with a bad batch of cookies. It called for 2/3C butter and 1.5C flour (and other misc ingredients), and obviously, the cookies were SUPER buttery. It was so buttery, the entire sheet of quickly-spreading cookies were practically bubbling when I took out the cookies.

Anyway, the cheapskate in me refuses to throw out this batch. There's no way I would be able to eat it as a regular cookie.... any suggestions on how I can revive these too-buttery-cookies?

Mahalo!

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  1. I would give the cookies a whirl in a food processor to make them into crumbs. Then, you could use them to top yogurt, or perhaps sprinkle them on top of other baked goods, such as cupcakes and cakes.
    I bet you that they would last a good long while in a baggie in the freezer.

    1. If you process them into crumbs, you can use them as a crust for a pie, or cheesecake, especially since they are overly buttery.

      1. or top the crumbs on top of ice cream!