Here’s some sweet, sweet news for a cold, cold day: Cookbook author and all-around baking goddess Dorie Greenspan is bringing her CookieBar pop-up store back for another stint on Park Avenue.
Greenspan writes in to say that from February 7 through 11, she and her son, Josh, will once again sell their cookies at Mizu, a salon at 505 Park Avenue. From 10 a.m. until whenever they run out, the Greenspans will sell eight kinds of cookies. In addition to classics like coconut lime sablés and World Peace Cookies, the menu will feature a new line of Jammers, sablés endowed with streusel and jam from Sarabeth’s. If the descriptions on the menu, which follows below, are any indication, expect them to sell out sooner rather than later.
French butter cookies baked in our signature straight-sided rounds
SUGAR-TOPPED VANILLA SABLÉS: Crisp around the edges and just a tad
tender in the center, these sparkly, sugar-sprinkled French shortbread cookies
have the good taste of butter, butter and more butter, and pure, rich vanilla, too.
COCONUT-LIME SABLÉS: Lots of freshly grated lime zest rubbed into sugar,
toasted coconut and a pinch of cardamom (impossible to place, but it ups the
ante on all the flavors) give these cookies a taste of the tropics – perfect for the
dead of winter.
ESPRESSO-CHOCOLATE SABLÉS: A mix of butter, of course, strong
espresso and tiny hand-chopped bits of Valrhona Extra-Bitter Chocolate – a
sophisticated cookie that’s as good as an afternoon pick-me-up as it is with a
Two remarkable cookies made with lots and lots of Valrhona Chocolate
WORLD PEACE COOKIES: Our icon cookie, taught to us by our friend,
Pierre Hermé, France’s most famous pastry chef, gets its rich, deep flavor from
Valrhona Cocoa and hand-chopped Valrhona Extra-Bitter Chocolate and its
irresistible snackability from just enough fleur-de-sel from Guérande.
CHOCOLATE CHUNKERS: A cookie that’s almost all chunk and some chew,
it’s got four kinds of Valrhona Chocolate (cocoa, pure unsweetened, Jivara Milk
Chocolate and Extra-Bitter), lots of plump, tangy dried cherries and even more
chopped salted cashews. Oh, and its just a little soft in the center.
Triple-treat cookies: sablés, Sarabeth jam and streusel
STRAWBERRY-RASPBERRY JAMMERS: Vanilla sablés topped with
Sarabeth’s Strawberry-Raspberry Legendary Spreadable Fruits and finished with
PEAR-PINEAPPLE JAMMERS: Lemon sablés (we get the bright flavor by hand-
rubbing freshly grated lemon zest into sugar) topped with Sarabeth’s Lemony
Pear-Pineapple Preserves – she’s debuting this jam with our cookies – and
finished with vanilla-bean streusel.
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This article from the Village Voice Archive was posted on January 27, 2011