In a perfect world, all of our friends, real and virtual, would be able to come to our Valentine’s Day Pop-Up Store, February 7 to 11, at Mizu (505 Park Avenue, NYC). We’d get to meet – at last (I feel as though I already know so many of you through my blog and Facebook and Twitter) and chat and, of course, munch a few cookies together. But the world isn’t perfect and those of you who live outside of New York City probably won’t be able to stop by. And so I’m going to share our Pop-Up Shop menu with you. I can’t decide if this is being generous or teasing; generous is the answer I’m hoping for. I’m thinking that you can read the menu, follow our Pop-Up adventures here and on the CookieBar Twitter Feed and then, when we get our e-store up and running, you’ll have a head start on knowing what you want.

Please, please, if you’re in the ‘hood, stop by; and if you’re not, know that we’ll miss you. In either case – drumroll, please – here’s the menu:

THE SABLÉS
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 late-night drink

THE CHOCOLATES
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.

THE JAMMERS
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 vanilla-bean streusel

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

BROUNDIES
Brownies and blondies baked in our signature straight-sided rounds

CHEWY, CHUNKY BLONDIES
A caramel blondie chockablock with add-ins: coconut, pecans and hand-chopped Valrhona milk chocolate. A sweet that stretches the borders of cookiedom.