Today I felt like a hipster domestic goddess and decided to make a recreation of some cookies that I’d absolutely fallen in love with. Their original name were Glory Bee cookies from Honey café however when this establishment closed down I was left high, dry and desperate. The idea of recreating these cookies had come to me before, Honey rarely had these cookies and when they did they were made in such small batches they sold out quickly, yet despite their popularity the number of cookies stayed the same till they vanished all together (an error that I think lead to its destruction), leaving gluten free banana bread muffins (pffte..). So I found an amazing recipe for classic sugar cookies, tweaked the frosting, dabbled with the recipe and created my own Glory Bees, now called Hallelujah Cookies.
2 1/4 c. + 1 tbsp. all-purpose unbleached flour
1/4 tsp. kosher salt, heaping
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1/2 c. (1 stick) unsalted butter, room temperature
1/2 c. + 2 tbsp. pure cane sugar (plus more for flattening)
1/4 c. + 2 tbsp. powdered sugar
1/4 c. + 2 tbsp. vegetable oil*
1 large egg
2 oz. cream cheese, room temperature
2 tbsp. unsalted butter
1 1/4 c. powdered sugar
1 tbsp. heavy cream
1/2 splash of vanilla extract
1/2 splash of almond extract
pinch of kosher salt
1.)Preheat oven to 350 degrees. Line baking sheet with a Silpat or parchment paper. Set out butter and cream cheese to come to room temperature.
2.) In a medium bowl, whisk together flour, salt, baking soda, and cream of tartar. Set aside.
3.)In a stand mixer fitted with a paddle attachment, cream together butter and sugars until well combined. Add in oil and egg and continue mixing until pale in color and evenly combined, about 1 minute.
4.)Add flour into the wet ingredients and incorporate on low speed until just combined, pulsing to initially incorporate. Dough will be dense and fairly dry. You should probably taste it just to make sure it’s good. Ok, now stop. No, seriously, stop it you need dough. Sheesh! This recipe makes exactly a bakers dozen.
5.)Using a #16 (2 oz) ice cream scoop, scoop out 6 dough balls on to the prepped baking sheet leaving at a time, at least 2″ apart. In a little plate add about 2 tablespoons of sugar. Using the base of a glass cup (with the tiniest shmear of water to get the sugar to initially stick), dunk in sugar, and press out dough until it just passes the edge of the cup. Repeat.
6.)Bake for 13 minutes. They may seem a little soft but don’t let it scare ya, watch till the edges are golden brown.Allow to cool on pan for 5 minutes before transferring to a cooling rack to continue cooling.
7.)While cookies cool completely, make frosting. Cream together cream cheese and butter until light and fluffy. Mix in powdered sugar, heavy cream, vanilla, and kosher salt. Continue beating until frosting turns white. Frosting too thin? Add more powdered sugar. Frosting too thick? Add more cream. The humidity can totally effect the consistency.
8.)Spread on cookies. Start by adding a large dollop to the middle of the cookie and slowly spreading toward the edge, working the frosting back and forth. Sprinkle with sugar crystals till they look like fairy cakes.
Store uncovered for up to two days. Or freeze them for long lasting consumption. After 12 hours, place on baking sheet and flash freeze in freezer for about 30 minutes. Remove and individually (and carefully) wrap in plastic wrap. Store in an airtight freezer bag in freezer for up to a month. Allow to come to room temp for about 20 minutes before eating.
To see the website go to http://www.thefauxmartha.com/2014/06/26/big-