Best 6 Filled Beehive Cookies Recipes

GRANNY'S FILLED COOKIES

Steps:

• Mix cream cheese and butter well in large bowl until well blended and creamy.
• Add in flour slowly, beating well after each addition. Roll dough into 1-inch balls and wrap well in cellophane. Store in fridge overnight.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll out dough balls flat and place a 1/2 teaspoon full of the jam in the center. Fold sides over and place on ungreased cookie sheet.
• Bake for 13-15 minutes until brown and the jam starts to bubble hard. Cool for 3 minutes and place on cooling rack. Sprinkle with powdered sugar if desired.

FILLED BEEHIVE COOKIES

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.

BEEHIVE COOKIES

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.

BEEHIVES

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.

FILLED COOKIES

Steps:

• In a large bowl, cream together shortening and 1 cup sugar until smooth. Beat in the egg, then stir in the cream and vanilla.
• Combine 3 1/2 cups flour, baking powder, baking soda and salt; stir into the creamed mixture.
• Cover and refrigerate dough for 2 hours, or until firm.
• To make the filling: In a medium saucepan over medium heat, stir together 1/2 cup of sugar and 1 tablespoon flour.
• Mix in the raisins, walnuts and water.
• Cook until thickened, stirring constantly.
• Remove from heat and allow to cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease cookie sheets.
• On a floured surface, roll out dough to 1/4 inch thickness.
• Using a round cutter, cut out 48 circles 2 1/2 to 3 inches in diameter. Assemble the cookies by placing one onto the cookie sheet, place a teaspoon of filling in the center, then cover with another cookie.
• Press the edges together with a fork to seal.
• Repeat with remaining dough, spacing cookies 2 inches apart.
• Bake for 12 to 15 minutes in the preheated oven, or until edges are golden brown.
• Remove from cookie sheets to cool on wire racks.
• CAUTION: Filling will be extremely hot.

FILLED CHRISTMAS COOKIES

Steps:

• Cream first two ingredients.
• Add milk, eggs and mix.
• Add to well mixed dry ingredients.
• Add nutmeg and vanilla.
• Refrigerate one hour or more.
• Roll out 1/4 of the chilled dough.
• Cut out half the rounds using a biscuit cutter.
• Place whole rounds on a cookie sheet.
• Add two teaspoons of filling.
• Use a donut cutter to make rounds with a hole.
• Top cookie with these so filling can peek through.
• Crimp/seal edges with finger tips or fork.
• Bake 400 F for 8-10 minutes.
• Cookies shouuld be pale while bottoms are golden brown.
• Fillings I prefer: Mincemeat, date filling, jellies, jams, cherry pie filling.