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1
Preheat oven to 325F
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2
Whisk together flour, cocoa powder, salt baking powder, and baking soda.
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3
With an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy, about 4 minutes, Beat in egg and molasses, reduce speed to low.
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4
Add flour mixture; beat until just combined.
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5
Shape into a disk and wrap in plastic.
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6
Refrigerate until cold but not hard.
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7
Divide dough into quarters, Roll out each portion between two sheets of parchement to 1/4 inch thickness.
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8
Chill in freezer until firm.
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9
about 30 minutes.
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10
Using a 3-inch bee cutter cut out the shapes.
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11
Gather together the scraps; reroll and cut out.
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12
Space 1-inch apart on baking sheets lined with parchment.
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13
Bake cookies until firm, 10-12 minutes.
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14
Let cool.
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15
YELLOW ROYAL ICING:.
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16
With an electric mixer on low speed, beat meringue powder, sugar and 3 tablespoons water until smooth, about 1 minute.
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17
Add more water, 1 tablespoons at a time until the mixture is the consistency of honey.
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18
Add the food coloring until desired color is reached.
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19
Transfer to a pastry bag fitted with a small plain round tip (such as Ateco#2) .
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20
Use immediately.
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21
Brush water on wings of bees and sprinkle immediately with sanding sugar, shaking off excess.
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22
Decorate bodies with royal icing and immediately sprinkle with sanding sugar, shaking off excess.
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23
Let cookies set, at least 2 hours.
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24
Cookies can be stored in airtight containers up to 2 weeks.
