Gisslen’s Professional Baking recipe was the winner, with some tweaking, of course – more butter, more sugar and ¼ of the sugar switched to brown sugar. Two weeks after the initial batch, I’ve created six different cookie recipes using the same base – each passed my taste test and I’ve gained two pounds to prove it. I also shared them with the masses – coworkers and neighbors. Starting from the top of the plate:

• Cardamom Caramel Triangles (one of my favorites, but the cardamom scares some people)
• Almond crescents (very similar to Mexican Wedding Cookies)
• Hungarian Apricot Disks (easy and popular) – needed a drizzle of glaze
• Key Lime drops (also easy, but not so popular) – may try lemon next time
• Cherry Streusel Bars (very popular with the neighbors, but the last cookies on the plate in the office)
• Walnut Derby Cups – in center (delish, but labor intensive)

I’ve made each of these recipes at least twice, plus three additional recipes that didn’t make the cut (Coriander, Curry  & Coconut anyone?), plus more versions of butter cookie base than I can remember. I submitted the photo and descriptions to the steakhouse and suggested we a schedule a tasting.  This was the answer:

“looks delicious.. how about a choc chip??”

Really, that easy? Chocolate chip?! Ugh – back to the drawing board.