Filled Beehive Cookies Recipes

Steps:

• Heat oven to 350°F.
• In large bowl, combine sour cream, honey, eggs and vanilla. Add remaining ingredients and mix well.
• Drop dough by tablespoonfuls onto greased baking sheets. Bake for 10 to 12 minutes, or until golden brown. Cool on wire racks. Yields 3 dozen cookies.

Steps:

• Filling: Combine all filling ingredients together in a bowl and mix well. Set aside.
• Cookie Dough: Sift together flour and salt, then cut in butter.
• Stir in powdered sugar and lemon rind.
• Add egg, vanilla & light cream, then mix until dough is smooth.
• Form into a ball. Roll out 1/4 of dough on floured pastry cloth to 1/8 inch thick. Cut into rounds with 1 1/2" cutter.
• Place rounds on a greased baking sheet (or line with parchment) and top each with 1 Tblsp of apple filling (keep in a mound).
• Roll remaining dough with your hands on a cloth into pencil like strips 8 inches long and 1/2 inch thick. Wind one strip in a spiral fashion around the filling of each cookie, beginning at the base and gradually close at the top.
• Bake at 350 degrees for 25-30 minutes or until golden brown.

Steps:

• In a large bowl, cream shortening, white sugar and brown sugar. Beat in the egg and vanilla extract. Combine the flour, baking soda and salt; mix into the sugar mixture until well blended. Divide dough in half, cover and refrigerate for 4 hours.
• To make the filling: Combine dates, sugar, water, lemon juice and salt in saucepan. Cook over low heat until mixture thickens.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll out dough on a floured surface to a thickness of 1/8 of an inch. Cut out an even number of 2 1/2 inch circles. Place half of the dough circles 2 inches apart on cookie sheets. Brush circles lightly with water and place a tablespoonful of filling in the center of each one. Place the remaining circles on top and crimp the edges with your fingers or a fork. Make two tiny slits at the top of each cookie and brush the tops with a beaten egg. Sprinkle with sugar.
• Bake 10 to 12 minutes in the preheated oven, or until lightly colored. Let cool on wire racks.

Steps:

• In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.