We spent several days making cookies. Like all of our training, making cookies isn't about, well, cookies, it's about the techniques that make for a proper cookie. Techniques applies to hundreds and hundreds of cookies.

Look at the raw ingredients: flour. Butter or some other fat. Sugar. Maybe chocolate. Sugar is the key -- it's amazing stuff -- how you treat it determines whether the think you make is rock-hard (think lollipop) or soft and pliable (taffy or that favourite gooey chocolate chip cookie). Light texture? Means air got whipped into the fat, or risen with eggs. It's all about the chemistry of sugar.

The cookies will not go away. When we do our Buffet Days (yet another 2-day test) we'll have to pick from a "grab bag" of a bunch of our previous recipes, and make a batch of whatever we pull from the hat [update: I got "rugalach" which are finicky cream-cheese based cookies but if you manage their mixing and keep them cool, they come out OK].

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