The story behind these Bienenstich cookies: My grandma's Bienenstich cake was always my favorite as a child. However, it wasn't the classic version with two layers of dough and a layer of cream between them. My grandma's cake was a yeast dough sheet cake covered in a seductively sweet honey-almond-caramel layer. This layer melted into the yeast dough during baking, making the whole cake very moist.
This bee sting cookie recipe is meant to be reminiscent of this cake and a tribute to Grandma's bee sting cake! I've copied the bee sting filling almost exactly from her recipe. This time, however, we're putting it on star-shaped or snowflake-shaped cookies!
Now, if you'd like to try these bee sting cookies yourself, let me know in the comments how it turned out and whether you can't keep your hands off the cookie jar.
You can find more inspiration for Christmas recipes on “brutzel, brat & knusper” here.
Bee Sting Christmas Cookies
Bee sting cookies are a staple for me in the Christmas treats box every year! I created this cookie recipe inspired by my grandma's bee sting cake and I hope you love them as much as I do! Almonds and honey caramalized on top of a cookie, do I need to say more?
Ingredients:
For the dough:
For the filling:
Instructions:
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Add all of the ingredients for the dough to a big mixing bowl. You better start with the dry ingredients, mixing them first. Then use a handheld mixer with dough hooks attached to mix the ingredients. However, it usually works best if you go in with your hands and finish kneading the dough.
Wrap the dough in cling film and refridgerate for at least 30 minutes. If your butter was pretty soft or even liquid, you should keep the dough in the fridge even longer.
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Take the dough out of the fridge and knead it a little bit more on a lightly floured surface. Then roll out the dough pretty thin (ca. 0,1 inch) and evenly.
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Now you can cut out the cookies and place them on a baking tray lined with parchment paper. I like using a star or snowflake shaped cookie cutter best, but you do you.
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Preheat the oven to 350 °F (180 °C), top and bottom heat.
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Then add the ingredients for the filling to a small pot and heat it up, stirring occasionally. The butter should melt and the ingredients should mix well. You don't have to heat it up until caramelized, because this is going to happen while baking in the oven. This should result in an even mixture.
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Then add a dollop of the bee sting filling in the center of every cookie. Don't put too much of the filling on a cookie, because it will spread in the oven and most of it will end up beside the cookie (not on top). These cookies then might not be the prettiest, but they still taste devine!
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Then place your bee sting cookies in the oven and bake them for 9-12 minutes (depending on how thin you rolled out the cookie dough).
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Finally, let the cookies cool down completely before storing in a cookie box or jar.
Nutritional Information
servings 14
- Amount per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 13.35g21%
- Potassium 33.89mg1%
- Total Carbohydrate 28.24g10%
- Dietary Fiber 0.9g4%
- Sugars 15.34g
- Protein 3.84g8%
** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.