YELLOW ROYAL ICING
Use this recipe making our Spice Bee Cookies and Cocoa Bee Cookies.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 3/4 cup, enough for 9 dozen cookies
Number Of Ingredients 4
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.
HONEYBREAD BISCUITS
Serve these decorative cookies alongside fruit and cream desserts, or package in cellophane and include in a gift hamper
Provided by Sarah Cook
Categories Treat
Time 1h12m
Yield Makes a good few depending on cutter size (we made 22 with a 6cm bee cutter)
Number Of Ingredients 7
Steps:
- Put flour, butter, mixed spice, ginger, sugar, egg and honey in a food processor. Whizz to a smooth dough.
- Roll out on a lightly flour-dusted surface to £1 coin thickness, then stamp out shapes. Bake on trays at 200C/180C fan/ gas 6 for 10-12 mins until crisp and golden brown.
- After baking, brush the wings with a little runny icing, then dip into granulated or caster sugar to coat. Add stripes with small writing icing pens - you can buy packs in the supermarket with both black and yellow tubes.
SPICE COOKIES
This recipe was my mother's grandmother's recipe. Spicy soft cookies with currants. Originally from England. Enjoy, they won't last long.
Provided by Angie Kitcher
Categories Desserts Cookies Spice Cookie Recipes
Time 26m
Yield 48
Number Of Ingredients 10
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.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 16.8 g, Cholesterol 18.3 mg, Fat 4.3 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 2.6 g, Sodium 72.1 mg, Sugar 8.6 g
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.
SPICE BEE COOKIES
These are a decorative, yet delicious, cookie to have on the side of the dessert plate. They are a little time-consuming to make but well worth it in the end. You have to have a bee shaped cutter for the proper effect. They are simply delicious. Another great from Martha!!
Provided by Chef mariajane
Categories Dessert
Time 16m
Yield 8 dozen cookies
Number Of Ingredients 16
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.
Nutrition Facts : Calories 485, Fat 12.6, SaturatedFat 7.6, Cholesterol 56.9, Sodium 273.1, Carbohydrate 89.6, Fiber 1.3, Sugar 48.4, Protein 5
RON'S HOLIDAY SPICE COOKIES
Provided by Ron Ben-Israel
Time 2h50m
Yield 36 cookies.
Number Of Ingredients 13
Steps:
- Combine the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 4 to 5 minutes.
- In a separate bowl, whisk together the flour, cinnamon, ginger, baking soda, cloves, cardamom and salt to combine.
- Add the molasses, egg, and vanilla to the creamed butter mixture and beat on low/medium speed until smooth and combined.
- On low speed, add the flour mixture in few additions. The dough will be soft and a bit sticky.
- Refrigerate in a covered bowl for a minimum of two hours or overnight.
- Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper or use nonstick baking sheets.
- Use an ice-cream scooper or a slightly heaping tablespoon to portion the dough. Roll each cookie into a 1-inch ball between your hands, then roll lightly in the white granulated sugar and place on the prepared baking sheets. Make sure to leave enough space between the balls, as they'll flatten out to twice their size.
- Bake for 8 to 10 minutes. The dough balls would flatten and develop a crinkly crust, but will still be flexible. Gently remove to rack to cool completely. Store in an airtight container up to 3 days.
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
HONEY-SAFFRON PANNA COTTAS
Panna cotta traditionally hails from Italy, but our version is decidedly Middle Eastern. Heady saffron imparts a sunny color; toasted almonds, honey, and lemon zest round out the exotic flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet. Toast in oven until fragrant, about 12 minutes. Transfer to a plate. Let cool slightly, and then coarsely chop.
- Combine almonds with cream, honey, saffron, lemon zest, and salt in a saucepan. Bring just to a boil, stirring to dissolve honey. Remove from heat. Cover, and set aside to infuse 1 hour.
- Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes.
- Bring cream mixture to a simmer. Add gelatin mixture, and stir to dissolve. Pour through a sieve into a bowl. Stir in milk. Divide among nine 2-ounce (2 1/2 inches wide by 1 1/2 inches deep) ramekins. Refrigerate panna cottas until set, at least 4 hours (or up to 1 day).
- To unmold, dip ramekins into hot water briefly, making sure water does not reach rim. Run a knife around edge of each panna cotta, and invert onto a plate. Drizzle with honey. Serve with cookies.
BEST SPICE COOKIES
I always loved these cookies! I think they might be my fave of all the cookies my mom ever made. These were mostly around holiday time.
Provided by Aimchick
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour with baking soda, spices and salt.
- Cream cooking oil and sugar together. Blend in egg and molasses.
- Add flour mixture, mix well.
- Chill for 1 hour or longer.
- Form into balls about the size of walnuts. Roll in granulated sugar.
- Place on ungreased baking sheet about ½ inches apart.
- Bake at 350o for 10-15 minutes.
Nutrition Facts :
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