I have been using this recipe for a few days now to make thumbprint cookies. What I'm confused about is the storage element. The cookies have a wonderful flavor the day they come out and the texture is melt-in-your-mouth soft but firm in the hand. However, I stored them in a plastic lidded container, and the second day they were soft enough where I could have molded them into a new shape almost. They also feel moist, and the flavor is more muted. Any ideas on why that would be happening? My filling is very dry as I have boiled most of the water out to create more of a preserve then a jam.

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