Monday, December 10, 2018

Local Hive Honey & Vanilla Sugar Cookie Recipe

Local Hive from Rice’s Honey, a leading producer of high quality, U.S. only raw & unfiltered honey since 1924, wants to help you put the twinkle into your holidays with their locally produced honey varietals. Perfect for your holiday table and every day, Local Hive from Rice’s Honey offers 16 different local varietals of raw honey including Local New England, Local Northeast, Local Florida, Authentic Clover & Authentic Wildflower. With your loved ones gathered around the table, whether it’s for a comforting hot drink during the cold days of winter or to enjoy your favorite Christmas cookies, the taste of real honey from Local Hive will help you create fond memories. I was sent Northeast which has floral notes of alfalfa, berries, clover, and goldenrod. Southeast has floral notes of basswood, Brazilian pepper, citrus, clover, and goldenrod.

All Local Hive honey are sourced exclusively in the U.S. and bottled in Greeley, Colorado. The team at Local Hive works directly with local beekeepers across the U.S., to ensure each varietal yields incredibly delicious and subtly different natural flavors that will be great additions to your family recipes and holiday memories.
My Opinion: I never noticed the difference when I’ve had honey before until I really sat there and tried to as they both have similar floral notes just the southeast is slightly different. You can also tell by looking at the southeast one is a little bit darker than the Northeast. I used this on my crepes, apple crisp and more recipes in place of sugar.

Vanilla Sugar Cookies
Makes about 24

½ cup Local Hive Honey
2 sticks butter, softened
1 ½ teaspoon vanilla
3/4 cup sugar
3 vanilla beans (1 for frosting)
1 egg plus 1 egg yolk
3 cups flour
1/2 tablespoon cornstarch
1/2 teaspoon salt
2 teaspoons baking powder 

Beat the sugar and butter on high until fluffy, between 7 - 8 ½ minutes. Scrape beans from 2 vanilla bean pods and set aside. Beat together honey, egg, egg yolk, vanilla beans, and extract. In a separate bowl, mix together the flour, cornstarch, salt, and baking powder.
Then add in the rest of the beaten ingredients and mix well. 
You should have a dough consistency.

Sprinkle a cutting board or another clean area with powdered sugar. (No flour)
Roll out the dough and cut into your holiday shapes.
Bake on parchment paper after putting in the freezer for about 6 minutes, so they get more solid.
Bake at 350ยบ for 9-11 minutes and cool on wire rack.

Honey Vanilla Frosting

1/4 cup honey
1/2 cup half and half
1 teaspoon vanilla extract
1 vanilla bean
4 cups powdered sugar
1 lb. cold butter

Scrape the beans from the vanilla bean pod and set aside.  Beat the honey, vanilla plus vanilla beans and then beat in half of the powdered sugar. Beat in the half and half. Combine this with the powdered sugar and beat until well.
After cutting the cold butter into small pieces, be sure to add it a little bit at a time, mixing on high speed with a whisk attachment or by hand. Beat on high speed for 9 minutes, or until it looks fluffy.

Decorate your holiday cookies and add sprinkles or other edible decorations and enjoy!

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Disclaimer: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising.

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