Cocoa Bee Cookies

  1. Preheat oven to 325F
  2. Whisk together flour, cocoa powder, salt baking powder, and baking soda.
  3. 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.
  4. Add flour mixture; beat until just combined.
  5. Shape into a disk and wrap in plastic.
  6. Refrigerate until cold but not hard.
  7. Divide dough into quarters, Roll out each portion between two sheets of parchement to 1/4 inch thickness.
  8. Chill in freezer until firm.
  9. about 30 minutes.
  10. Using a 3-inch bee cutter cut out the shapes.
  11. Gather together the scraps; reroll and cut out.
  12. Space 1-inch apart on baking sheets lined with parchment.
  13. Bake cookies until firm, 10-12 minutes.
  14. Let cool.
  15. YELLOW ROYAL ICING:.
  16. With an electric mixer on low speed, beat meringue powder, sugar and 3 tablespoons water until smooth, about 1 minute.
  17. Add more water, 1 tablespoons at a time until the mixture is the consistency of honey.
  18. Add the food coloring until desired color is reached.
  19. Transfer to a pastry bag fitted with a small plain round tip (such as Ateco#2) .
  20. Use immediately.
  21. Brush water on wings of bees and sprinkle immediately with sanding sugar, shaking off excess.
  22. Decorate bodies with royal icing and immediately sprinkle with sanding sugar, shaking off excess.
  23. Let cookies set, at least 2 hours.
  24. Cookies can be stored in airtight containers up to 2 weeks.

flour, cocoa, coarse salt, baking powder, baking soda, unsalted butter, brown sugar, egg white, molasses, sugar, meringue powder, sugar, water, lemon yellow gelpaste

Taken from www.food.com/recipe/cocoa-bee-cookies-389225 (may not work)

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