Honey Bee Cookies

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Honey Bee cookies! Enveloped by a ring of flowers, this delicately detailed honey bee cookie mold creates beautiful cookies for the gardener, nature lover, or just your own honeybun! Make a batch for a party in honor of Mother Nature or Earth Day. • With the intricate details designed into the mold, the hard part is done for you so you can simply leave them unadorned or embellish with some luster dust. Helpful hint: Substituting black cocoa for regular cocoa in a chocolate recipe really pops the luster dust for a dramatic antique-y effect. • The recipes I used here are lila loa's No Spread and No Chill Honey Graham Roll Out Sugar Cookie Recipe, below. • The Chocolate Butter Cookie Recipe can be found on my recipe page at Artesao Cookie Molds. https://artesaocookiemolds.com/pages/.... • Find the Honey Bee mold at Artesao Cookie Molds • https://artesaocookiemolds.com/produc... • Recipe by Georganne Bell • (https://www.lilaloa.com/2019/03/no-sp...) • Honey Graham Roll Out Sugar Cookies • This lightly sweetened, soft and chewy honey graham roll out sugar cookies won't spread and doesn't need to be • chilled! • INGREDIENTS: • 1 cup slightly softened unsalted butter (227 grams) • 1 cup firmly packed dark brown sugar (240 grams) • 1/4 cup honey (76 grams) • 2 large eggs (100 grams) • 2 teaspoons vanilla (10 grams) • 1 teaspoon cinnamon (2 grams) • 3/4 teaspoon salt (4 grams) • 1/2 teaspoon baking powder (2 grams) • 1 1/2 cups graham flour (or whole wheat flour) (240 grams) • 3 - 3 1/2 cups all-purpose flour (420 - 490 grams) • INSTRUCTIONS: • 1. Preheat oven to 375° F. Line baking sheets with silicone baking mats or parchment paper. • 2. Cream the butter and sugar together. If you have any brown sugar lumps, you should crush them up or pull • them out. If your brown sugar is especially lumpy or hard, you can microwave it in 10 second bursts until it • softens. • 3. Add the honey and mix until blended. • 4. Add the eggs, vanilla, cinnamon, salt, and baking powder. Mix thoroughly. • 5. Add the graham flour and all-purpose flour all at once and mix on low until the dough comes together and • forms a ball. (If you are going to roll out right away - use 3 1/2 cups of all-purpose flour. If you plan to let the • dough chill in the refrigerator or freezer for more than 4-6 hours, use only 3 cups of all-purpose flour.) • 6. Bake at 375°F. If you roll your dough to 1/4 - Bake for 7-8 minutes. If you roll your dough to 3/8 - Bake • for 10-12 minutes.

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