Bumblebee Cookies Recipes

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.

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.

BUMBLEBEES

Steps:

• Beat peanut butter, shortening, brown sugar, honey and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder. Cover dough with plastic wrap and refrigerate about 2 hours or until firm.
• Heat oven to 350°F. Shape dough into 1-inch balls (dough will be slightly sticky). For each cookie, place 2 pretzel twists side by side with the bottoms touching on ungreased cookie sheet (the bottom is the rounded point, similar to the bottom of a heart shape). Place 1 ball of dough on center; flatten slightly. Break 2 pretzel sticks in half. Gently press 3 pretzel stick halves into dough for stripes on bee. Break fourth pretzel piece in half. Poke pieces into 1 end of dough for antennae. Repeat with remaining dough and pretzels.
• Bake 11 to 13 minutes or until light golden brown. Remove from cookie sheet to wire rack; cool completely.

BLUEBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
• Sift together flour, baking powder and salt.
• In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.
• Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.
• Bake 12 to 15 minutes.

BUMBLE BEES

Steps:

• In a mixing bowl, mix peanut butter and honey.
• Stir in dry milk powder, sesame seed and wheat germ; mix well.
• Lay wax paper on a cookie sheet.
• Using a teaspoon, shape and scoop up 1 tsp of peanut butter mixture into oval shapes, to look like bees.; place on cookie sheet.
• Dip a toothpick into cocoa; press gently across bees to make the stripes.
• Stick 2 almonds slices into each side, for wings.
• Chill in refrigerator for 30 minutes.