Last Minute Hostess Gift
The bee sting cookie is here to save you! This quick, simple, and decadent cookie looks hard to make, but takes no time (or effort). It is mirrored after a Georgetown favorite from Baked & Wired, but you don't need to go all the way to Georgetown for this perfect cookie. You'll be sure to impress whoever you give it to with your baking skills and they'll have a treat for when the party leaves. If you want to take it up a notch, get a cute tin to put it in or some cellophane bags from target!
The recipe is below, as well as where I got it from!
Quick Hostess Gift - Bee Sting Bars
Ingredients - Shortbread
12 tbsp unsalted butter, at room temperature (1.5 sticks)
1/2 cup sugar
1/2 tsp vanilla extract
1/4 tsp salt
8.5 oz flour (1.75 cups)
Ingredients - For almond topping
6 tbsp butter
3 tbsp sugar
2 tbsp honey
2 tbsp amaretto liqueur
1 tsp vanilla extract
1.25 cups sliced almonds
Make the shortbread by creaming together the butter and sugar for a couple minutes until combined. Add the vanilla extract and salt, and mix in. Add the flour and mix until distributed. The dough is going to look extremely crumbly. You should still be able to press it into an 8×8 pan.
Refrigerate for 30 minutes.
Preheat oven to 350 degrees F.
Combine all almond syrup ingredients in a saucepan, and bring to a full boil over medium high heat. Let it cook for 2 minutes, then remove from the heat.
Pour the almond topping on top of the shortbread and bake for 20 minutes. Let it cool in the pan, then cut it into squares. Enjoy!