FILLED BEEHIVE COOKIES
As a girl, my mother made these for special occasions and we loved them! When I was working with the young women at church, I made them for the girls and they loved them too. They look like beehives and have a wonderful apple-walnut filling. Yum!
Provided by GrammaJeanne
Categories Dessert
Time 1h30m
Yield 36 Cookies, 36 serving(s)
Number Of Ingredients 13
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.
BEEHIVES
These were our favourite after-school treat in the 1960's - lovingly made by our grandma. Just three simple ingredients and hardly any preparation. Not only do these luscious treats look like beehives - you'd swear they had honey in them. After keeping for a while they might weep a little sticky liquid through the bottom - but don't worry, this makes them taste even yummier.
Provided by Kookaburra
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Set oven to moderate 180°C (350°F).
- Grease a baking (cookie) sheet.
- Break egg into a small mixing bowl and beat until it is thick and pale lemon coloured and the beaters leave a 'trail' through the mixture.
- Gradually add the sugar, beating well after each addition.
- Fold in the coconut.
- Now, spoon some of the mixture into an egg cup (or a glass of a similar shape and size).
- DO *NOT* PRESS DOWN FIRMLY - merely tap very lightly with one finger just to smooth it off.
- Then, turn the egg cup upside down over the baking sheet and, holding it very slightly above the surface, tap the side sharply with a knife to release the mixture onto the sheet.
- Repeat.
- Bake on the centre shelf of a pre-heated 180°C (350°F) oven for 15-20 minutes or until beehives are golden brown.
- Remove from oven when cooked and gently use a knife to loosen the beehives from the baking sheet.
- Transfer to a wire rack to cool.
- When cool, store in an airtight biscuit (cookie) tin.
BEEHIVE COOKIES
From GRIT Magazine: Baking with Honey These delicious Beehive Cookies call for no oil, sugar, butter or white flour - cookie-recipe staples - so the baked cookie has a unique texture. However, they're delicious and a very respectable "healthy" sweet treat.
Provided by 596151
Categories Drop Cookies
Time 22m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 65.8, Fat 3.5, SaturatedFat 0.8, Cholesterol 12.8, Sodium 24.2, Carbohydrate 8.1, Fiber 0.8, Sugar 4.2, Protein 1.4
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