Several times a month we connect with our contributors showing where they have been, where they are now, and what’s up for the future.
Name: Yvonne Zipter
Title of Pieces Published in Sweet: “Listening to Johnny Hodges’ ‘Texas Blues’” & “Daily Injection Blues”
Issues: 13.3
What are some major accomplishments you have had since your Sweet publication?
Most notably, my Russian historical novel, Infraction, was published in June 2021.
Can you tell us about a current/ongoing project that you’re excited about?
I’m just beginning work on compiling a new collection of poems.
Who is your favorite author?
I’m omnivorous when it comes to reading, everything from Dickens and Tolstoy to Plath, Robert Wrigley, Mary Oliver, Sara Paretsky, and Ellen Meister.
What is your favorite poem/essay/book?
Anna Karenina, which I’ve read three times.
What inspires you to write?
I am always looking for beauty–in nature, in relationships, in grief, in the world at large. Finding that beauty makes everything a little more bearable.
What are you reading right now?
Just finishing up the massive and powerful Love Songs of W.E.B. Du Bois by Honorée Fanonne Jeffers
What is your favorite sweet? We would love for you to share a recipe or link to place that serves it. Pictures are great, too!
Lately I’ve most often been making shortbread cookies, which are super easy to make and insanely delicious. I usually double the recipe and freeze the finished cookies to keep them fresh.
Shortbread Cookies Recipe
Ingredients
10 tbsp unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour 180g
1/2 teaspoon kosher salt optional
Instructions
1. In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed.
2. Add confectioners sugar and salt; mix until combined.
3. Scrape bowl down and add flour while beating on low. Scrape bowl once more and mix until combined.
4. Shape the dough into a rectangular log, wrap in plastic and chill until firm. At least an hour.
5. Preheat oven to 350F (177C). Use a sharp knife to cut 1/2 inch thick slices
6. Place slices, spaced at least an inch apart onto a baking sheet lined with a silicone mat or parchment paper.
7. Use a fork or skewer to indent a pattern onto the top.
8. Bake for about 24 min
We love shortbread cookies! Those look so professional and delicious.
Thank you, Yvonne, for taking the time to reconnect with us. We look forward to seeing more of your work in the future!
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