When I was a child, my favorite cake was my grandma's bee sting cake. It wasn't the classic bee sting cake with two layers of cake base and cream in between. My grandma's cake is a yeasted sheet cake covered with a seductively sweet honey almond caramel layer. And this layer melts into the yeasted dough while baking, making the cake really moist.
These cookies are supposed to remind you of this cake. It's an homage to my grandma's bee sting cake! I recreated the filling almost exactly from her recipe. Only this time, we're adding this filling in the center of star or snowflake shaped cookies!
Do you want to try this recipe for yourself? Then go and tell me in the comments how it went and if you (just like me) can't keep your hands off the cookie box.
[trp_language language="de_DE"] https://youtube.com/shorts/lLJj_1Q1k58?feature=shared [/trp_language] https://www.youtube.com/shorts/RazlyNTsFEQBee 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?
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.
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.
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.
Preheat the oven to 350 °F (180 °C), top and bottom heat.
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.
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!
Put the baking tray in the oven and bake for 9 - 12 minutes (depending on how thin you rolled out your dough).
Finally, let the cookies cool down completely before storing in a cookie box or jar.
servings 14
** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.
