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Prep 0 mins
Cook 10 mins
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!!
- 2 1⁄2 cups flour, plus more for dusting
- 1⁄2 cup unsweetened dutch cocoa
- 1⁄2 teaspoon coarse salt
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 cup unsalted butter, room temperature
- 3⁄4 cup brown sugar, packed
- 1 large egg white, lightly beaten
- 1⁄2 cup dark unsulphured molasses
- superfine sugar, for sprinkling
YELLOW ROYAL ICING
- 7 1⁄2 teaspoons meringue powder
- 2 cups confectioners' sugar
- 3 -6 tablespoons water
- lemon yellow gel-paste food coloring
- 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.