a scoop of strawberry ice cream every time I ate one of the cookies. Until the ice cream was gone, too. I think I'll probably associate the two for a while now. The second recipe that used the cookies as an ingredient was grilled ham-and-cheese sandwiches. Again, the idea is that you're capitalizing on the extra-high butter content of the cookies where you would normally be adding butter: the bread for a grilled cheese. Put cookie, flat side down, in pan; top with cheese and ham; cap off with second cookie; cook until cheese is melted; consume. This one was less of a win for me. It was the sort of high-octane, sweet-and-salty combination beloved by many people who work in the food industry -- the same sorts of people who choose their beer by the number of IBUs -- but it just didn't have a lot of staying power. The first bite whacks you across the pleasure centre with sugar, fat and salt, but palate fatigue quickly sets in, and the last bite was met with a resounding, "Meh."