How do I "save" my Christmas Cookies (Venetians)? I am making my favorite Christmas cookie. They are called Venetians. They are a layered marzipan bar cookie.



Here is a recipe.  

So, I just took them out of the oven -- and while the tops are perfectly cooked -- the bottoms got too toasty. I have taken them out of the pan and put they on cooling racks. I expect to let them cool well before putting on the jam and layering. I will then let them set overnight before putting on the chocolate top and cutting. 

But darn-it -- the bottoms are too toasty. In fact they are just this side of being burned. I am not sure why. The oven must have gotten way too hot, or the greasing pan before I put the wax paper on must have gotten too hot too fast. Whatever -- now I need to figure out what to do. And they are suppose to be delicate -- not have a crunchy layer!

I would "cut the layer of burn off" -- but there isn't a layer to do this. The layers are less than 1/4 of inch think as it is. I honestly don't think I can without wrecking it. I could try to "scrape it" -- but they are so delicate. I could add some sweetened whipped cream to the toasty side. I could  . . . 

Ideas? What should I do to save these delicate "masterpieces" so that I can still enjoy the results (even if I don't give them away anymore).
Well, here is what I did to "save the cookies" -- 

With one batch I put them together with the jam, pressed them overnight, cut them in squares, put them in a pan with EggNog, let them soak overnight,turned them over and soaked them a little more. 

With a second batch I did the same as above-- but I also added some Amaretto during the soaking process.

I served them with a sprig of mint. and a drizzle of dark chocolate.
They were a hit. The overcooking created a biscotti-ness prior to the soaking-- and left the final desert, yummy, and of a firm enough texture to still hold together as a dessert! 

So, that is how I ended up saving the over-cooked Venetians.