Honey Bee Cookies with Vanilla Honey Bee Ice Cream
May 13, 2010 in Desserts, Recipes
Ingredients
- 1 cup butter (2 sticks), softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 3 cups all-purpose flour, plus about 1/4 cup for rolling
- Sugar sprinkles and icing tubes for decorating
- Häagen-Dazs All Natural Vanilla Honey Bee Ice Cream
Preparation
- In large mixing bowl, beat butter, sugar, egg, vanilla and spices until creamy. Gradually add flour, beating until well blended. Dough will be stiff. Divide dough in half; flatten to 1/2 inch and wrap in plastic wrap. Refrigerate at least 30 minutes or until firm. (Dough can be refrigerated up to 1 week, or frozen for longer storage.)
- Preheat oven to 400°F.
- Lightly flour a work surface. Place one piece of dough on surface, sprinkle with flour; roll to even 1/8-inch thickness. Cut in desired shapes and place 1/2 inch apart on ungreased or parchment lined baking sheet. Brush off any excess flour. Decorate with sugar.
- Bake about 8 minutes until light golden brown on edges. Cool cookies on wire rack. Add icing outlines if desired. Store airtight. Serve with Vanilla Honey Bee Ice Cream
Serves
Makes about 5 dozen small cookies / Serving size is 1 scoop ice cream and 3 cookies
