I forgot to say a couple things.
First is my thoughts on presentation:
I decided to present the cookies in petit fours papers, and decorate them in the same vein as traditional petit fours. They are petit fours. I think that's a good concept for a cookie, and allows for more complex and concentrated flavor, like a cookie-amuse-bouche. I also thought it would be easier for judging and for the class to try them, which turned out to be true. Also, I'm not a huge sweets person, I'd rather have an interesting bite of something than a whole dessert. I think these concepts were reflected in my final design.
I designed some small red boxes with cardstock to put the petit four cookies into them. This is not unlike what Reese's does with their peanut butter cups. I found a pattern for the boxes in this great book that I could print onto paper, but the labor intensity in cutting all the boxes and shaping them by hand with an exacto knife and bone folder was too much for the scope of this project, I discovered.
Second is some thoughts on revision/reflection:
In the end, I feel a sugar cookie balanced better with the sour of the curd, in the same way as Bittman's cocktail ratio, and the Ratio reading. The curd/cookie combo was also reflective of the balance in most macaron, which was an inspiration. I'm really happy with how I was able to synthesize my different research, inspiration and experimentation.