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.
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.
SCREAMING SPICE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 20 cookies
Number Of Ingredients 14
Steps:
- For the cookies: Whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
- Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the dry ingredients while mixing slowly to make a smooth dough. Divide dough in half and press each half into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
- Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick. Cut into cookies with a pinched tuna can (see below). Transfer cookies with an offset spatula to a nonstick or silicon lined baking sheet.
- Cut out eyes and a mouth with a pastry tip, fat straw, or a knife. Press the lollipop sticks into the narrow end of each cookie, if using. Repeat with remaining dough. Press excess dough together, roll and cut into cookies. Refrigerate cookies for at least 30 minutes.
- Evenly space the racks in the oven and preheat to 350 degrees F. Put the candies in a small plastic bag and hit with a rolling pin to break into little pieces.
- Bake the cookies just until they are set, about 20 minutes. Remove baking sheets from the oven and carefully sprinkle the broken candies into the eyes and mouth of the cookies. Continue to cook until the candy liquefies, about 3 minutes more. Cool cookies on pan for 10 minutes before removing from the pan. Cool cookies on a rack.
- For the icing: Whisk the water, egg white powder and orange extract in a medium bowl until foamy but smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies with the back of a teaspoon. Let rest until the icing sets, about 30 minutes. Serve or store in a covered container for up to 3 days.
BELGIAN SPICE COOKIES
Categories Cookies Mixer Chocolate Ginger Dessert Bake Christmas Kid-Friendly Spice Winter Bon Appétit Small Plates
Yield Makes 4 dozen
Number Of Ingredients 11
Steps:
- Combine first 6 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until light. Add egg and beat until fluffy. Gradually add dry ingredients and beat just until combined. Divide dough in half. Flatten each half into rectangle. Wrap with plastic; chill 1 hour.
- Preheat oven to 350°F. Lightly butter 2 large baking sheets. Roll out 1 dough piece on lightly floured work surface to 13 x 9-inch rectangle. Trim edges to form 12x8-inch rectangle. Cut into 24 4x1-inch rectangles. Lightly press miniature cookie cutter into each rectangle to make imprints (do not cut through dough). Arrange cookies on prepared baking sheets, spacing 1 inch apart. Bake until edges begin to darken, about 8 minutes. Transfer cookies to rack and cool. Repeat with remaining dough piece.
- Working with 1 cookie at a time, brush imprints with melted white chocolate. Sprinkle colored sugar generously over chocolate. Let stand until chocolate sets, about 2 hours. Shake off excess colored sugar. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)
ICEBOX SPICE COOKIES
When cooled, these slice-and-bake cookies become very crispy. They're wonderful dunked into a cup of coffee or milk.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, salt, cloves and allspice; gradually add to creamed mixture and mix well. , Shape into three 6-in. rolls; wrap each in plastic wrap. Refrigerate for at least 2 hours or until firm., Preheat oven to 350°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 8-10 minutes or until lightly browned around the edges. Cool 1-2 minutes before removing to wire racks.
Nutrition Facts : Calories 76 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 86mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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 BISCUITS (COOKIES)
This originally came from Helen's British Cooking website. They are lovely lightly spiced, crisp biscuits (cookies), perfect for serving with tea. Mixed spice can be replaced by either pumpkin pie spice or apple pie spice if British mixed spice is unavailable.
Provided by Heather Sullivan
Categories Dessert
Time 30m
Yield 24 biscuits(cookies)
Number Of Ingredients 6
Steps:
- Preheat oven to 180C (170C for fan ovens), 350F, gas mark 4 and grease a baking sheet or cookie sheet.
- Beat the softened butter with the caster sugar until light and fluffy.
- Add egg yolks and beat to combine.
- In a separate bowl, combine the flour, mixed spice and cinnamon and whisk (or sieve).
- Stir the spiced flour into the egg, butter and sugar mixture and knead lightly on a floured board to bring the dough together.
- Roll out dough to 0.5cm (quarter of an inch) thickness on a floured board or surface and cut out into 2 inch rounds or whatever shapes you desire; Do not reroll dough too many times or biscuits will be tough.
- Bake for 15 minutes or until very lightly browned at the edges then use a spatula to transfer biscuits to a wire rack to cool.
- Store in an airtight container to retain crispness.
Nutrition Facts : Calories 104.1, Fat 4.2, SaturatedFat 2.5, Cholesterol 25.6, Sodium 1.4, Carbohydrate 15.3, Fiber 0.4, Sugar 6.3, Protein 1.5
FESTIVE SPICE COOKIES
A lovely soft cookie spiced with ginger, cloves, nutmeg and cinnamon.
Provided by ellie_bee42
Time 30m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Sieve the flour, spices and salt together into a bowl and set aside. Cream the butter and sugar together until fluffy, then add the honey and beaten egg. Stir to fully combine. Sift in the dry ingredients in a few batches. The mixture will be a bit stiff but still soft and not dry.
- Divide the dough into two batches and wrap the halves in cling film. Refrigerate overnight or for at least 3-4 hours.
- Preheat the oven to 170°C. Line several large baking trays with greaseproof paper, or if they are non-stick simply butter them and set aside.
- Lightly flour the work surface, then roll out one half of the dough. Stamp out festive trees using a tree-shaped cutter. Lay on the baking sheets with spaces between them, then add on the smarties or other coloured beans.
- When you have stamped out enough to fill the tray, place in the oven and bake for 8 - 10 minutes. They want to be golden in colour but still fairly soft as they harden up a little after cooking. Repeat this process until all the mixture has been used up. Remove from the oven and cool on a wire rack.
SPICE COOKIES
Provided by Yotam Ottolenghi
Categories Cookies Ginger Dessert Bake Rosh Hashanah/Yom Kippur Spice Chill Cinnamon Nutmeg Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 cookies
Number Of Ingredients 19
Steps:
- Soak the currants in the brandy for 10 minutes. Mix together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate. Mix well with a whisk.
- Put the butter, sugar, vanilla, and lemon and orange zest in a stand mixer fitted with the beater attachment and beat to combine but not aerate much, about 1 minute. With the mixer running, slowly add the egg and mix for about 1 minute. Add the dry ingredients, followed by the currants and brandy. Mix until everything comes together.
- Gently knead the dough in the bowl with your hands until it comes together and is uniform. Divide the dough into 1 3/4-oz / 50g chunks and shape each chunk into a perfectly round ball. Place the balls on 1 or 2 baking sheets lined with parchment paper, spacing them about 3/4 inch / 2 cm apart, and let rest in the fridge for at least 1 hour.
- Preheat the oven to 375°F / 190°C. Bake the cookies for 15 to 20 minutes, until the top firms up but the center is still slightly soft. Remove from the oven. Once the cookies are out of the oven, allow to cool for only 5 minutes, and then transfer to a wire rack. While the cookies are still warm, whisk together the glaze ingredients until a thin and smooth icing forms. Pour 1 tablespoon of the glaze over each biscuit, leaving it to drip and coat the biscuit with a very thin, almost transparent film. Finish each with 3 pieces of candied peel placed at the center. Leave to set and serve, or store in an airtight container for a day or two.
COOKIE BUTTER SPICE COOKIES
These soft and delicious spice cookies pack a double dose of cookie butter for the ultimate dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, softened butter, egg, pumpkin pie spice, nutmeg and 1/2 cup of the cookie butter until soft dough forms. Shape dough into 24 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheets.
- Bake 8 to 10 minutes or until edges are set and light golden brown. Cool 2 minutes; transfer to cooling rack to cool completely.
- In small microwavable bowl, microwave remaining 2 tablespoons cookie butter uncovered on High 20 to 25 seconds or until smooth and melted. Stir in powdered sugar and 1 tablespoon milk; add remaining milk 1 teaspoon at a time as needed until smooth and drizzling consistency. Drizzle evenly over cooled cookies.
Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 14 g, TransFat 0 g
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 :
GRAMMY'S SPICE COOKIES
This recipe for spice cookies came to The Times from Claire Will of San Francisco after a callout for favorite holiday recipes. At first, it seemed rather plain Jane, but the hefty dose of ground cloves (3/4 teaspoon) was what lured me into testing it, and I have to admit I was skeptical. I was soon a believer. Of the five kinds of cookies I served to a group at a holiday party, those crisp-edged, soft-centered beauties were the first to vanish. One friend texted on his way home, "send recipe for spice cookies a.s.a.p."
Provided by Melissa Clark
Categories dessert
Time 1h
Yield About 3 dozen
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Line several baking sheets with parchment paper or nonstick liners.
- Using an electric mixer, beat 12 tablespoons butter with the granulated sugar, molasses and egg until fluffy, about 2 minutes. Slowly beat in flour, baking soda, spices and salt.
- Shape dough into walnut-size balls and place 2 inches apart on baking sheets. Bake until firm, about 10 to 12 minutes. Let cool on wire racks.
- To make the icing, beat remaining 4 tablespoons butter with the confectioners' sugar until smooth. (Go slowly so you don't create a sugar storm.) Beat in the vanilla and enough cream or milk, and whiskey (if using), to make a spreadable frosting. Slather on fully cooled cookies.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 86 milligrams, Sugar 20 grams, TransFat 0 grams
More about "spice bee cookies recipes"
SPICE COOKIE RECIPES | ALLRECIPES
From allrecipes.com
SPICE BEE COOKIES RECIPE
From pinterest.ca
BEST EVER CINNAMON SPICE BUTTER COOKIES RECIPE - LAND O'LAKES
From landolakes.com
BEE COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THREE-PEPPER SPICE COOKIES | BETTER HOMES & GARDENS
From bhg.com
BEEMAID HONEY COOKIES | BEE MAID HONEY LTD.
From beemaid.com
10 BEST SPICE CAKE MIX COOKIES RECIPES | YUMMLY
From yummly.com
CHEWY SPICE COOKIES - BUTTERNUT BAKERY
From butternutbakeryblog.com
EASY SPICE COOKIES RECIPE - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
BELGIAN SPICE COOKIES (SPECULOOS) - PUDGE FACTOR
From pudgefactor.com
THE BEST SLICE AND BAKE COOKIES (10+ RECIPES!) - RACHEL COOKS®
From rachelcooks.com
SPICE COOKIES - TORNADOUGH ALLI
From tornadoughalli.com
HONEY SPICE COOKIES | KITCHN
From thekitchn.com
SPICE COOKIES BEST RECIPES
From recipesforweb.com
CHEWY SPICE COOKIES RECIPE | REAL SIMPLE
From realsimple.com
SPICE COOKIES WITH POWDERED SUGAR - A HOLIDAY COOKIE FAVORITE
From allshecooks.com
BELGIAN SPICE COOKIES RECIPE | SOUTHERN LIVING
From southernliving.com
LIGHT SPICE HOLIDAY COOKIES - KING ARTHUR BAKING
From kingarthurbaking.com
SLICE & BAKE BUTTER COOKIES (ICEBOX COOKIES) - SPEND WITH PENNIES
From spendwithpennies.com
SPICE CAKE MIX COOKIES (3 INGREDIENTS!) - I HEART NAPTIME
From iheartnaptime.net
OLD-FASHIONED GINGER SPICE COOKIES - ONCE UPON A CHEF
From onceuponachef.com
40 SPICE COOKIE RECIPES TO WARM UP YOUR DAY | TASTE OF …
From tasteofhome.com
SPICE CAKE MIX COOKIES RECIPE - SIZZLING EATS
From sizzlingeats.com
SPICE BEE COOKIES RECIPE | RECIPE | HONEY RECIPES, BEE COOKIES, …
From pinterest.se
HOMEMADE SPICE COOKIES RECIPE - EASY CHRISTMAS COOKIES
From plattertalk.com
SUGAR AND SPICE COOKIE | CLASSIC MOLASSES SPICE COOKIE RECIPE ...
From shockinglydelicious.com
PUMPKIN SPICE COOKIES - SUGAR BEE CRAFTS
From sugarbeecrafts.com
HAE BEE HIAM COOKIES | WHISK & FOLD
From whisknfold.com
EASY SPICED SUGAR COOKIES - SIMPLY DELICIOUS
From simply-delicious-food.com
OTTOLENGHI'S SPICE COOKIES - THE WEDNESDAY CHEF
From thewednesdaychef.com
FIVE-SPICE COOKIES RECIPE | COOKING LIGHT | MYRECIPES
From myrecipes.com
SPICED TOFFEE COOKIES - BAKE OR BREAK
From bakeorbreak.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love