Bumble Bee Cookies Decorated Nutter Butter Cookies Food

THE BEST BUTTER COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
• For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
• Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.

BUMBLE BEE COOKIES - DECORATED NUTTER BUTTER COOKIES

Steps:

• Dip Nutter Butter Cookies in Yellow Candy Melts and set them on a parchment paper lined baking sheet.
• Freeze for 3-4 minutes until hardened.
• Fit a clay extruder with a ribbon disc (small rectangle whole).
• Insert black modeling chocolate in the clay extruder and press out ribbons of the candy clay.
• Brush clear piping gel in a thin line over the upper middle part of the cookie and lay a strip of black modeling chocolate over top.
• Cut off the excess modeling chocolate.
• Repeat creating four black, curved stripes across each cookie.
• Pinch off small pieces of black modeling chocolate and roll into a cone.
• Attach along the bottom edge of the cookie to create the bee's stinger.
• Press more black modeling chocolate through the clay extruder fitted with a round hole disc.
• Cut tiny pieces of the modeling chocolate to create a smile then create two antennae.
• Attach the smile using clear piping gel.
• Attach the antennae using yellow candy melts.
• Attach two candy eyes using yellow candy melts.
• Pipe two wings and set a cookie on top.
• Allow the wings and antennae to harden before moving the cookies.

BUMBLEBEE COOKIES

Steps:

• Place almonds on a baking sheet; brush with egg white and sprinkle with yellow sugar. Bake at 350° for 3 minutes or until sugar is set., Tint 3/4 cup frosting yellow. Cut a small hole in the corner of a pastry or plastic bag; insert #18 star tip. Fill with yellow frosting. Pipe three parallel zigzag lines on each cookie. Position two almonds, sugar side out, on each cookie for wings, propping with additional frosting if needed., Fill another pastry or plastic bag with remaining vanilla frosting; cut a small hole in the corner of the bag. Pipe a small amount of frosting to hold candies in place; add flowers for eyes and a heart, pointed side out, for stinger.