Have we met? Well, no, not actually. But our cookies have. Christina Tosi, the owner of Momofuku Milk Bar has a passion for off-beat sweet creations. She's also written a fabulous cookbook, Milk, in which she shares her recipes. I too love to take my customers on unexpected taste bud journeys - never weird, but often a surprise. Most recently I was trying to create the taste of corn hash in a cookie. Hash for those of you who don't know, is a savory dish - usually produced from leftovers and piled together in a hot skillet to create something far greater than the sum of its parts. The dictionary lists meat and potatoes as the primary ingredients. For me, corn and paprika are far more important. So in tracking down my ideal "hash cookie" I began with freeze dried corn. Long story short, I was baking along my merry way when I happened to come across Christina Tosi's recipe in Milk that, not surprisingly, is called Corn Cookies and uses, yes, freeze dried corn. I decided it was worth taking a detour to check out her recipe. Bingo. She nailed the corn part. Corn, not hash. The hash part was left to me. That is the Tosi meets Greenwood - and Victory love + cookies - part. I love her cookie but it didn't scream "hash!" the way that I imagined my cookie. Thank you to Christina Tosi for doing 90% of the work - I added the paprika and black pepper and there you have it - HASH - and damn good hash it is!