Tuesday, September 20, 2011

One Sweet Cookie

Wanna know how to make one sweet cookie?  Well then it would definitely help to read the One Sweet Cookie Cook book.  This amazing recipe book features page after page of heavenly cookie recipes including delightful bars.  Throughout the 191 pages of the book you will find spectacular illustrations by Ellen Silverman.  Her photographs have appeared in many cookbooks including Jurt Gutenbrunner's Neue Sabarsky,  Wallse,  and Blaue Gans as well as leading lifestyle magazines. 

Tracey Zabar is the author of this phenomenal cookie cookbook. She is a baker,  a jewelery designer,  and the author of several books including Charmed Bracelets.  Tracey was the assistant project editor of Sarabeth Levine's Sarabeth's Bakery: From My Hands to Yours.  A portion of the proceeds from each book benefits Careers through Culinary Arts Program (C-CAP), which is a national non-profit organization,  founded by Richard Grausman. 

This cookbook contains many fabulous recipes including:
  • Cheesecake Brownies
  • Crazy Cowboy Cookies
  • Pecan and Chocolate Cookies
  • Ice-Cream Sandwiches
  • Almond Kipferl

As I flipped through the book I found traditional recipes,   but mostly I found unusual recipes that really stood out to me. Ever heard of Lemon Poppy Seed Linzers,  well I hadn't either until I saw them in the One Sweet Cookie Cookbook!  They look amazing,  as does all of the cookies in the cookbook. I was surprised my husband even looked through the entire book and found a recipe he would like to make.  I couldn't believe that the actually found a cookie recipe that he wanted to make!  I have to admit it does look very tasty,  so I would like to share the recipe with you!


  • 6 Ounces (1 1/2 sticks) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 3/4 cups all purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup mini semisweet chocolate chips
  • 6 medium-ripe bananas

In the bowl of a stand mixer fitted with the paddle attachment,  cream butter,  granulated sugar,  confectioners sugar,  and vanilla on medium speed until light and fluffy.  Reduce the speed to low and slowly stir in the chocolate chips and continue to stir for about a minute.

Remove the dough from the mixer and place between 2 large sheets of parchment paper.  Roll the dough to about 1/4 inch thick.  Remove the top layer of parchment,  score the dough using a 1 1/4 inch round cookie cutter,  and put the parchment back on top.  Gently slide the sheet of dough onto a half-sheet pan and place in freezer to chill for about one hour.  (The dough can be prepared several days in advance.)

Preheat the oven to 325 degrees F.  Line three half-sheet pans with parchment paper.  Remove the dough from the freezer.  Pop out the rounds of cute cookie dough.  Arrange the rounds on the prepared pans,  1/2 inch apart.  Bake for 8-10 minutes,  or until light golden brown.  Cool completely on wire racks. 

Peel and cut bananas into 1/2 inch thick slices and sandwich each one between two chocolate chip cookies.  Serve immediately. 

BUY IT:  This cookbook can be purchased for $30.00 on http://www.rizzoliusa.com/.  You can also find it on Amazon.com.
*Disclaimer - I received the cookbook mentioned above,  free of charge,  for review purposes.  In no way did this alter my opinion of their products. All of my opinions are one hundred percent honest and true.*