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?