The book seems to assume that the reader has some familiarity with the dishes at the restaurant. There are not a lot of illustrations telling the reader, say, what the final product should look like. Anyway, I followed the cookie recipe precisely and came up with this:
That just can't be right. And it was pretty frustrating, since I started with what was easily the best cookie dough I'd ever tasted. I tried several times and couldn't help coming up with enormous, flat cookies. I found this variation of the recipe online and followed the suggestion of freezing the dough, thinking the fridge wasn't cool enough for the cookies to hold their shape. Nope. I'm not sure what shape they're supposed to be in, but I'm pretty sure it's not the one I've got.
After a little experimentation, I've lowered the temperature to 350F, cut each dough ball in half (the original recipe called for scooping them in a 1/3 cup measure), and reduced the cooking time from 18 to 11 minutes. I tried cooking them on a baking stone, but as you really need to have them cool before removing them from the tray, the Silpat seems to work a lot better. Here's what I've got now:
Again, given the thinness, they're still coming out more like lace cookies, but the flavor is quite good. I don't know why my cookies won't hold their shape (whatever that shape is supposed to be) -- whether I failed to whip the butter properly, whether it's an altitude thing, or what. But still, yummy.
I've also made the Crack Pie and will serve it to my guests tonight. More details later when I find out how it came out.
Update: The Crack Pie was a hit. Tastes like pecan pie without the pecans.