Cookies "Mushrooms"
6 servings
180 minutes
Mushroom cookies are an amazing treat of Russian cuisine that impresses with its original shape. These small sweet 'mushrooms' seem to have come from a forest glade and captivate with their aesthetics. The history of the recipe goes back to the past when housewives created pastries inspired by nature motifs. The crispy dough with a creamy flavor harmoniously combines with airy protein legs, while the chocolate glaze gives them a rich aroma and slight bitterness. The added poppy enhances the texture play, making each 'leg' slightly crunchy. This cookie is perfect for cozy family tea time as well as festive treats since it is not only delicious but also incredibly impressive. Mushroom cookies are a true culinary masterpiece that brings joy and delight to everyone who tries them.
1
Chop 300 grams of butter with 2 cups of flour (about 300 grams). Mix and place in the freezer for an hour.
- Butter: 200 g
- Wheat flour: 750 g
2
Thoroughly mix 3 eggs with 300 grams of powdered sugar and add sour cream, then a quarter teaspoon of baking soda. Combine the resulting mixture with cooled ingredients, add another three cups of flour, and knead a stiff dough. Divide it in half.
- Chicken egg: 3 pieces
- Powdered sugar: 300 g
- Sour cream: 5 tablespoon
- Soda: 0.3 teaspoon
- Wheat flour: 750 g
3
From one half of the dough, shape caps — roll out equal-sized balls and flatten them on one side. On this side, make a depression for the leg: you can roll small balls from baking paper, soak them in vegetable oil, and press them in the center.
4
Place the caps on a baking sheet and bake at 200 degrees until the dough is slightly golden.
5
Shape the legs from the remaining dough. For this, roll several sausages with a diameter matching the leg holes, then cut them into equal parts and split each in half with a sharp knife. Place them on a baking sheet with the flat sides down. Bake them like the caps.
6
Cool the ready hats and legs.
7
Whip 3 egg whites with powdered sugar. Glue the halves of the legs with a small amount of egg white and let them dry. Then remove the paper from the caps and attach the legs to the caps using the egg white mixture. Leave to dry for at least an hour.
- Egg white: 5 piece
- Powdered sugar: 300 g
8
Beat 2 egg whites. Dissolve cocoa in a small amount of hot water to a thick sour cream consistency, bring to a boil in a small saucepan, and cool. Mix with the egg whites (you can add a bit of vanillin if desired).
- Egg white: 5 piece
- Cocoa powder: 30 g
- Vanillin: to taste
9
Dip the mushroom legs alternately in the remaining whipped egg whites and then immediately in the poppy seeds. Dip each cap in the mixture of egg whites and chocolate. Leave to dry for an hour. The cookies are ready.
- Egg white: 5 piece
- Poppy: to taste