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The earl grey thumbprints were really good, however were a little dry, any suggestions?
Hmmm, I guess my first question would be whether the batter was dry before baking or if the cookies came out dry despite the batter.
If the batter was dry before baking them, there's a couple things you can try:
Double-check your measurements. One of the big reasons I like using a kitchen scale instead of cups is it takes the guesswork out of how much of an ingredient (like flour or butter) you're actually using. Moisture in the air, how tightly you packed it, etc. can all affect the consistency of the batter. If a scale isn't an option, or you're already using one, then I would suggest;
Add more butter or reduce the amount of flour used. The butter and egg are the only things adding liquid to the batter. If it's dry, try adding 1 or 2 tbsp. more butter, but avoid adding more than 1/4 cup extra. The flour could also be a problem (see previous point). Avoid packing the flour when measuring with a cup. If the batter is still dry even if you're avoiding packing it, start removing flour 1 tbsp. at a time from future batches.
If the cookies came out of the oven dry, despite the batter being fine, I've got a couple suggestions for that too:
Add more apricot jam/marmalade. The jam inside the cookies is meant to keep them hydrated as they bake. When I make them, the dents reach almost to the bottom of the cookie and I fill them well past the top. If this is how you've made them too, I'd recommend checking how you're baking them since;
Convection baking kinda sucks. I kept the convection option in the recipe since it was printed in the book, but I've found it bakes everything a little strange. Try following the instructions for baking in a conventional oven for the next batch (if your stove gives an option between convection bake and conventional bake). If not, start checking the cookies 5 mins before the recommended baking time and take them out just as the bottoms turn golden.
Thanks for the ask and hope this helps!