COCOA BEE COOKIES
Our Cocoa Bee Cookies are made of both cocoa and spice cookie doughs, striped with yellow icing, and given a bit of sparkle with sanding sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 9 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Whisk together flour, cocoa powder, salt, baking powder, and baking soda.
- With an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy, about 4 minutes. Beat in egg and molasses. Reduce speed to low. Add flour mixture; beat until just combined. Shape into a disk, and wrap in plastic. Refrigerate until cold but not hard, about 30 minutes.
- Divide dough into quarters. Roll out each portion between 2 sheets of lightly floured parchment to 1/4 inch thick. Chill in freezer until firm, about 30 minutes. Using a 3-inch bee cutter, cut out shapes. Gather together scraps; reroll, and cut out. Space 1 inch apart on baking sheets lined with parchment.
- Bake cookies until firm, 10 to 12 minutes. Let cool.
- Brush water on wings of bees, and immediately sprinkle with sanding sugar, shaking off excess. Decorate bodies with royal icing, and immediately sprinkle icing with sanding sugar, shaking off excess. Let cookies set, at least 2 hours.
COCOA BEE COOKIES
This is a fantastic recipe from Martha Stewart, it takes time and patience, but is worth it in the end. You have to have a bee cookie cutter, or maybe you are very good at cutting your own shapes!! A couple of little bees sitting on the side of your dessert plate is so decorative, and they are also delicious!!
Provided by Chef mariajane
Categories Dessert
Time 10m
Yield 9 dozen bees
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F
- Whisk together flour, cocoa powder, salt baking powder, and baking soda.
- With an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy, about 4 minutes, Beat in egg and molasses, reduce speed to low. Add flour mixture; beat until just combined. Shape into a disk and wrap in plastic. Refrigerate until cold but not hard.
- Divide dough into quarters, Roll out each portion between two sheets of parchement to 1/4 inch thickness. Chill in freezer until firm. about 30 minutes. Using a 3-inch bee cutter cut out the shapes. Gather together the scraps; reroll and cut out. Space 1-inch apart on baking sheets lined with parchment.
- Bake cookies until firm, 10-12 minutes. Let cool.
- YELLOW ROYAL ICING:.
- With an electric mixer on low speed, beat meringue powder, sugar and 3 tablespoons water until smooth, about 1 minute. Add more water, 1 tablespoons at a time until the mixture is the consistency of honey.
- Add the food coloring until desired color is reached.
- Transfer to a pastry bag fitted with a small plain round tip (such as Ateco#2) . Use immediately.
- Brush water on wings of bees and sprinkle immediately with sanding sugar, shaking off excess. Decorate bodies with royal icing and immediately sprinkle with sanding sugar, shaking off excess.
- Let cookies set, at least 2 hours. Cookies can be stored in airtight containers up to 2 weeks.
Nutrition Facts : Calories 502.3, Fat 16.4, SaturatedFat 10.2, Cholesterol 40.7, Sodium 243.6, Carbohydrate 87.6, Fiber 2.5, Sugar 54.4, Protein 5.1
SPICE BEE COOKIES
Cinnamon and ginger help add the spice to our bee cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 8 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Whisk together flour, spices, baking soda, and salt.
- With an electric mixer on medium speed, beat butter, brown sugar, corn syrup, and vanilla until smooth. Beat in egg. Reduce speed to low. Add flour mixture, and beat until just combined. Turn out dough, and shape into a disk. Wrap in plastic, and refrigerate until cold but not hard, about 30 minutes.
- Divide dough in half. Roll out each half between 2 sheets of lightly floured parchment to 1/4 inch thick. Chill in freezer until firm, about 15 minutes. Using a 3-inch bee cutter, cut out shapes. Gather together scraps; reroll, and cut out. Space 1 inch apart on baking sheets lined with parchment.
- Bake cookies until firm and pale golden brown, 16 to 18 minutes. Let cool.
- Brush water on wings of bees, and immediately sprinkle with sanding sugar, shaking off excess. Decorate bodies with royal icing, and immediately sprinkle icing with sanding sugar, shaking off excess. Let cookies set, at least 2 hours. Cookies can be stored in airtight containers up to 1 week.
SOFT COCOA COOKIES
These soft cookies are almost like little cakes. I like to make them very small, but you can make them larger if you wish. Very good with chocolate icing on top. Note: This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.
Provided by UnknownChef86
Categories Drop Cookies
Time 25m
Yield 48-72 cookies
Number Of Ingredients 9
Steps:
- Cream butter and brown sugar;add egg.
- Sift dry ingredients and add to butter/sugar mixture alternately with milk.
- Add vanilla.
- Drop by spoonfuls on ungreased cookie sheet.
- Bake 8-12 minutes at 400°F; do not overbake.
- Ice with chocolate icing, if desired.
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