Spice Bee Cookies Recipes

Steps:

• Heat oven to 375 degrees. Line several baking sheets with parchment paper or nonstick liners.
• Using an electric mixer, beat 12 tablespoons butter with the granulated sugar, molasses and egg until fluffy, about 2 minutes. Slowly beat in flour, baking soda, spices and salt.
• Shape dough into walnut-size balls and place 2 inches apart on baking sheets. Bake until firm, about 10 to 12 minutes. Let cool on wire racks.
• To make the icing, beat remaining 4 tablespoons butter with the confectioners' sugar until smooth. (Go slowly so you don't create a sugar storm.) Beat in the vanilla and enough cream or milk, and whiskey (if using), to make a spreadable frosting. Slather on fully cooled cookies.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Combine sugar, butter, eggs, cinnamon, nutmeg, and cloves in a bowl; beat with an electric mixer until creamy. Combine flour, currants, and baking soda in a separate bowl. Stir into the butter mixture alternately with tablespoons of milk until the flour is fully incorporated.
• Drop spoonfuls of batter onto the prepared baking sheets. Press down lightly with a fork. Dip fork in sugar or water if it sticks.
• Bake in the preheated oven until golden brown, 10 to 15 minutes. Let stand on the baking sheets for 1 minute before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 325°F
• 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, amd beat until just combined. Turn out dough and shape in a disk. Wrap in plastic, and refrigerate until cold but not hard, about 30 minutes.
• Divide dough in half. Roll each hafl between two sheets of lightly floured parchment paper to 1/4-inch thickness, Chill in freezer until firm, about 15 minutes. Using 3-inch bee cutter, cut out shapes, Gather scraps together; reroll and cup out. Space 1-inch apart on baking sheet lined with parchment paper, Bake cookies until firm and pale golden 16-18 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 Tablespon at a time until the mixture is the consistency of honey. Add 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 immediately sprinkle 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 an airtight container for up to 1 week.

Steps:

• In a large bowl, beat eggs. Add the brown sugar, cloves, cinnamon and pepper. Combine the flour, baking soda and salt; gradually add to the egg mixture. Stir in raisins and walnuts. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 400° for 8-10 minutes or until surface cracks. Remove to wire racks to cool.

Steps:

• With an electric mixer on low speed, beat meringue powder, sugar, and 3 tablespoons water until smooth, about 1 minute. Add more water, 1 tablespoon at a time until the mixture is the consistency of honey. Add 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.