Filled Beehive Cookies Recipes

FIG-FILLED COOKIES

Steps:

• In a large bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Divide dough in half; cover and refrigerate for at least 3 hours., In a saucepan, combine the first eight filling ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until the fruit is tender and liquid is absorbed, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature., Roll out each portion of dough between two pieces of waxed paper into a 10x8-in. rectangle. Cut each into two 10x4-in. rectangles. Spread 1/2 cup filling down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment-lined baking sheets., Bake at 375° for 10-15 minutes or until lightly browned. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.

RAISIN-FILLED COOKIES

Steps:

• In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.

BEEHIVE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups.
• Make cupcake mix as directed on box, using water, oil and eggs. Fill muffin cups one-third full with batter, using about 2 tablespoons in each. Squeeze filling pouch 20 times; cut off corner of pouch at cut line. Divide filling evenly among cupcakes, making sure filling does not touch sides of muffin cups. Evenly distribute remaining batter among cupcakes, making sure filling is completely covered.
• Bake 24 minutes or until surface of cupcakes appears dry. Cool 20 minutes; remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, stir food color into frosting until bright yellow; spoon into decorating bag fitted with #802 or #6 round tip. Starting at 12 o'clock on outer edge of each cupcake and using constant pressure on bag, pipe frosting clockwise for 6 or 7 rotations, working toward center and ending in tall peak. Decorate with honeybees and drizzle with honey.

FILLED BEEHIVE COOKIES

Steps:

• Filling: Combine all filling ingredients together in a bowl and mix well. Set aside.
• Cookie Dough: Sift together flour and salt, then cut in butter.
• Stir in powdered sugar and lemon rind.
• Add egg, vanilla & light cream, then mix until dough is smooth.
• Form into a ball. Roll out 1/4 of dough on floured pastry cloth to 1/8 inch thick. Cut into rounds with 1 1/2" cutter.
• Place rounds on a greased baking sheet (or line with parchment) and top each with 1 Tblsp of apple filling (keep in a mound).
• Roll remaining dough with your hands on a cloth into pencil like strips 8 inches long and 1/2 inch thick. Wind one strip in a spiral fashion around the filling of each cookie, beginning at the base and gradually close at the top.
• Bake at 350 degrees for 25-30 minutes or until golden brown.

BEEHIVE COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, combine sour cream, honey, eggs and vanilla. Add remaining ingredients and mix well.
• Drop dough by tablespoonfuls onto greased baking sheets. Bake for 10 to 12 minutes, or until golden brown. Cool on wire racks. Yields 3 dozen cookies.

FILLED COOKIES I

Steps:

• In a large bowl, cream shortening, white sugar and brown sugar. Beat in the egg and vanilla extract. Combine the flour, baking soda and salt; mix into the sugar mixture until well blended. Divide dough in half, cover and refrigerate for 4 hours.
• To make the filling: Combine dates, sugar, water, lemon juice and salt in saucepan. Cook over low heat until mixture thickens.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll out dough on a floured surface to a thickness of 1/8 of an inch. Cut out an even number of 2 1/2 inch circles. Place half of the dough circles 2 inches apart on cookie sheets. Brush circles lightly with water and place a tablespoonful of filling in the center of each one. Place the remaining circles on top and crimp the edges with your fingers or a fork. Make two tiny slits at the top of each cookie and brush the tops with a beaten egg. Sprinkle with sugar.
• Bake 10 to 12 minutes in the preheated oven, or until lightly colored. Let cool on wire racks.