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1
Preheat oven to 325F
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2
Whisk together flour, spices, baking soda and salt.
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3
With an electric mixer on medium speed, beat butter, brown sugar, corn syrup- and vanilla until smooth.
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4
Beat in egg.
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5
Reduce speed to low, add flour mixture, amd beat until just combined.
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6
Turn out dough and shape in a disk.
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7
Wrap in plastic, and refrigerate until cold but not hard, about 30 minutes.
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8
Divide dough in half.
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9
Roll each hafl between two sheets of lightly floured parchment paper to 1/4-inch thickness, Chill in freezer until firm, about 15 minutes.
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10
Using 3-inch bee cutter, cut out shapes, Gather scraps together; reroll and cup out.
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11
Space 1-inch apart on baking sheet lined with parchment paper, Bake cookies until firm and pale golden 16-18 minutes.
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12
Let cool.
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13
YELLOW ROYAL ICING: With an electric mixer on low speed, beat meringue powder, sugar and 3 Tablespoons water until smooth, about 1 minute.
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14
Add more water, 1 Tablespon at a time until the mixture is the consistency of honey.
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15
Add food coloring until desired color is reached.
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16
Transfer to a pastry bag fitted with a small plain round tip (such as Ateco#2).
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17
Use immediately.
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18
Brush water on wings of bees, and immediately sprinkle with sanding sugar, shaking off excess.
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19
Decorate bodies with Royal icing, and immediately sprinkle with sanding sugar, shaking off excess.
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20
let cookies set at least 2 hours.
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21
Cookies can be stored in an airtight container for up to 1 week.
