It took me several years to decide to finally tackle these cookies and now I regret that I did not make them sooner. They keep wonderfully in an airtight container and are even better the next day or the next... There recipe is from the December 2005 issue of Gourmet - http://www.epicurious.com/recipes/food/p
hoto/Seven-Layer-Cookies-233296. I followed the recipe to the letter, except for the chocolate coating. Firstly, I covered only the top with chocolate (since my family decided that a double doze of chocolate would already be too much) and secondly, it's not chocolate but ganache on top. The proportions for ganache are as follows: 3.5 oz bittersweet chocolate, 1 tablespoon butter and 1/4 cup of heavy cream. The ganache set and sliced beautifully. I highly recommend that you clean your knife of crumbs between making each slice to make cleaner cuts. Enjoy!