Thus far, it's been fabulous fun coming up with food and drink to go with the stories. But this latest one--a recipe for fairy cookies--took the cake...er, cookie?
From when Lisabeth (the wife/mama half of the Sparkle team) first suggested fairy cookies to go with one of their Halloween stories, I immediately knew that I wanted bright purple icing. As I said over there, while spring fairies may be dainty and dine on polite, pastel tea cakes, Halloween fairies just have to be sassier.
But then I needed a cookie.
If you've been reading long, you'll know that a baker I am not. I can't deal with the exactitude. I work with pinches and dashes, not tablespoons and perfectly leveled cups. And particularly when I start to improvise--as one must, at least a bit--when coming up with original recipes, it always seems to end in batter and tears.
Nonetheless, I researched several recipes, and gave it my best shot. I watched the cookies bake nervously. Would they firm up? Would they taste any good?
I frosted the first one and ceremoniously dusted it with sprinkles. Then I sat down with a cup of tea and took a bite.
"Holy s*&t!" I exclaimed to myself, sitting alone at my kitchen table. "These are really good!"
When the Kid woke up from his nap (and even better yet, when Sweet Husband got home from work), it was confirmed. I had made a really tasty cookie.
These "Fairy Cookies" feature a lemon-cake-like-cookie (they're a riff on “Black and Whites”), with blueberry frosting.
In creating the frosting, I referenced Adventures in Cooking. She uses freeze-dried blueberries, which I couldn't find in any of my local stores. Since I couldn't find them, I figured that no one else would be able to either, and I came up with a more common substitute―blueberry jam. As always when making butter-y frosting, it's incredibly important to be sure your ingredients are at room temperature before you begin so that it doesn't all separate. (Seriously and for reals. Room temp. No cheating.)
Hope you and all your little fairies enjoy these! Happy Halloween!
Fairy Cookies with Blueberry Cream Cheese Frosting (Makes 12 cookies)
For the Cookies
- ¾ cup cake flour
- 1 tsp baking powder
- ½ tsp salt
- ½ stick butter
- 1/3 cup sugar
- 1 Tablespoon vanilla
- Zest from one lemon
- Juice from half the lemon
- 1 egg
- 1 egg yolk
For the Frosting
- 1 stick butter
- ½ cup cream cheese
- 3 Tablespoons blueberry jam (pureed in a food processor if the jam has large chunks of blueberries)
- 2/3 cup powdered sugar
- Sparkly sprinkles (optional, but awesome!)
For the Cookies
Pre-heat your oven to 350 degrees. Mix the flour, baking powder, and salt in a small bowl. In another bowl, beat together the butter, sugar, and vanilla for a few minutes, until light and creamy. Add the lemon zest and juice, then the egg and the egg yolk. Last, mix in the flour a little at a time until it's all incorporated.
Using a 1 ounce scoop and leaving lots of room in between, scoop balls of dough onto a baking sheet covered with parchment paper. I was able to get exactly 6 cookies on a normal baking sheet. It will look like they have too much room, but these cookies really spread.
Once the baking sheet is full, pop it into the freezer for 10 minutes, then into the oven for 10-12 minutes. They're done when the utmost edge just barely starts to brown. Set cookies aside to cool completely.
For the Frosting
Using room temperature ingredients, beat together the butter and the cream cheese. Add the jam, mixing until the frosting is an even color. Lastly, slowly add the powdered sugar. Once the powdered sugar is mostly incorporated, turn your mixer up to a higher speed and whip the frosting for another minute or so.
Frost the cookies using whatever method you prefer. (I put the frosting into a sandwich bag and nip off a corner.) Then top the cookies with sparkly sprinkles, and wait for the fairies to show up!