Mushroom Cookies Recipes

MUSHROOM COOKIES RECIPE

Steps:

• Beat softened butter and sugar together well until creamy. Add mayonnaise and beat for 30 seconds. Scrape the sides of the mixer bowl down with a silicone spatula to make sure mayonnaise, butter, and sugar are well combined and beat again for additional 30 seconds. Then add 2 large eggs and beat the batter until fluffy about a minute or so.
• Measure out the flour, baking soda, and salt. Sift into the batter, mayonnaise, and sugar mixture. Using a silicone spatula mix everything until well combined.
• Sift an additional 2 cups of flour into the same glass bowl (you used for the first half amount of flour). Attach mixer bowl onto the mixer and using the dough hook attachment add and mix in the rest of the flour ½ cup at a time.
• The dough will be crumbly but soft similar to play-dough. Knead the dough into a ball, place into the previously floured glass bowl, cover with a lid. (Note: the dough will dry quickly if not covered) Set the dough aside and make the white glaze.
• Separate egg whites into a small glass bowl. Add powdered sugar and mix starting on slowest speed (if you don't want to find yourself standing in a white cloud of powder sugar), increasing the mixing speed gradually. Beat it for about a minute or so.
• Cover the bowl with a lid and always keep it covered when not in use. (Note: Leaving it uncovered will dry out and crystalize the top of the glaze and will look unappealing on the cookies.)
• Heat the Mushroom Cookie Maker over medium heat. While the mold is heating, reshape the dough. Pinch off a little dough, roll into a ball (about 1" in diameter) and reshape it into a rough mushroom form. (Note: It doesn't have look perfect, it will shape itself perfectly in the mold while baking.)
• Place mushroom pre-shaped cookies into the preheated mold. Bake for 3 minutes, then flip it over and bake for another minute or until golden brown. (Note: Baking time will vary depending on the type of metal your cookie mold is made of. If out of aluminum, it will bake faster.)
• While this set of cookies is baking, pre-shape another set of cookies, so they are ready to be placed in the mold right after the baked ones are removed.
• Using a regular tablespoon or a thin spatula remove baked cookies and place on a plate to cool for about 5 minutes or until warm to touch. While the second set of cookies is baking and the first set is cooling, pre-shape another set of mushroom cookies.
• Note: I repeat the cycle of pre-shaping another set of cookies right after I place the previous set to bake.
• Hold the mushroom cookie by its head with one hand, hold and tilt the glaze bowl with the other hand and dip in all the stem into the glaze, hold for a few seconds while excess glaze drips off.
• Stand up the glazed mushroom cookie in a pocket of the smaller egg carton for the stem to dry out. While this set of mushrooms stems are drying, keep going the smooth process of preshaping and baking.
• Most of the stem glaze will dry out except the bottom. So, now it's the time to add some beauty to the mushroom. Hold it by its head and dip the stem into poppy seed, about 1/4 in, and roll on the side of the plate to pack them tightly.
• Tip: I like to use a large plate with a raised edge so I can press down poppy seeds against to create a nicely rounded base. Then place the mushroom cookies into individual pockets of a purple egg carton.
• Keep a smooth workflow by placing everything in order of operation. That way it's easier to keep track and control of the process. You don't need to use a timer to time each step but can tell the readiness stages just by looking at and touching the cookies.
• You should be able to tell which set needs glazing, dipping, removal of baked cookie from the mold, etc. Once you get the hang of it, you will feel like a pro, I promise! ;) The picture below shows the organization set up I use.
• Bake, dip in glaze and poppy seeds all of the mushroom cookies and allow the stems dry out completely before proceeding to the step of dipping the mushroom heads into chocolate ganache.
• Add dark chocolate chips into a bowl placed over a water bath, add milk and let the chocolate melt, stirring from time to time. Once the water boils reduce the heat and let the chocolate melt and mix with milk completely.
• (Tip: Before I always used a Hershey Dark Chocolate bar to make the ganache but didn't have any this time, so I used chocolate chips and must say that I like how the ganache turns out made with the bar.)
• Check out the Simple Chocolate Ganache Recipe. Except for the mushroom cookies ganache, I do not add that extra 2 tbsp. of milk at the end; the ganache should be thicker for dipping cookies. Let the ganache cool a bit before the dipping step.
• Once the mushroom stems have dried completely, it is safe enough to hold the mushroom by the stem (without messing up your work) and dip the heads into the chocolate.
• Hang the mushroom cookies in between the egg pocket peaks so that the lowest possible point of the mushroom head rests against the peaks (this way the chocolate will have minimal contact with the carton and keep its beautiful shape). The chocolate mushroom heads should look smooth and glossy.
• Once the ganache sets completely, the gloss will dull.
• Be very careful when removing them from the egg cartons. Use a blade to separate the sides of the mushroom head from the carton to cause minimal damage to the mushroom head.
• Store in any container with a lid slightly open for up to a week.

MUSHROOM COOKIES

Steps:

• Cookies: Preheat oven to 350°F. In a medium bowl, whisk together flour, salt, baking soda, and spices. In a stand mixer bowl fitted with paddle attachment, beat butter with granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add egg; beat to combine. Add sour cream and molasses; beat to combine. Reduce speed to low; beat in flour mixture until fully combined.
• Divide dough into 2 different-sized pieces: one piece being two-thirds of the dough, the other being one-third. From larger piece, make "caps": Scoop level tablespoons of dough and roll into balls. Cup each in the palm of your hand and use a finger to make a deep indentation. Place indent-side down on a parchment-lined baking sheet, spaced 1 1/2 inches apart.
• From smaller piece, make "stems": Scoop rounded teaspoons of dough; roll each into a cylinder that's slightly pointed at one end, like a teardrop. Place on parchment-lined baking sheet, spaced 1 inch apart. Refrigerate 20 minutes. Bake until firm, 10 to 12 minutes. (If necessary, use a chopstick or similar-size dowel to reshape indents in caps after baking, so you can insert pointed ends of stems.) Transfer on sheets to wire racks; let cool completely.
• Chocolate Glaze: Combine chocolate, confectioners' sugar, cocoa, salt, and butter in a heat-proof bowl. Heat cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes. Pour hot cream over chocolate mixture; let stand 1 minute. Add vanilla; whisk until mixture is smooth and has the consistency of hot-fudge sauce. (If too thick, whisk in more cream, 1 tablespoon at a time.)
• Vanilla Glaze: Whisk together egg white and confectioners' sugar until smooth. Whisk in vanilla; texture should be like thick honey. (If too thin, add more sugar; if too thick, add a tiny bit of water.)
• Dip cooled caps in either chocolate or vanilla glaze. Place, glazed-sides up, on wire rack. Sprinkle with pistachios or raspberries. Dip wider ends of stems in vanilla glaze to come about halfway up stems; dip bottoms in poppy seeds. Place, rounded-sides up, on rack; let stand until completely set, about 1 hour for vanilla, 2 hours for chocolate.
• Dip pointed ends of stems in vanilla glaze and insert into indents in caps. (If glaze has thickened too much, loosen with a little water.) Return to rack; let stand until completely set. Cookies can be stored in an airtight container at room temperature up to 3 days.

MUSHROOM COOKIES RECIPE - (4.1/5)

Steps:

• Preheat the oven to 375F. Cream the sugar with butter using a small egg whisk, then add the egg and vanilla extract and whisk again. Add the corn starch now, mixing with your hands. Gradually add the flour and baking powder, knead. Let stand for 5 minutes. Make chestnut sized balls with your hands. Put parchment paper on a cookie sheet and arrange the dough balls on it. Place cocoa in a small bowl and pour 1 tablespoon water in another small bowl. Wash and dry a glass soda bottle. Soak the rim of the bottle into the water, then dust it with cocoa. Press the rim of the bottle into each dough ball, making a stem. Wipe the rim of the bottle with tissue paper every 3-4 times. Bake for 25 minutes. Arrange them on a wire rack and allow them to cool.

MUSHROOM COOKIES (MANTAR KURABIYE)

Steps:

• Preheat the oven to 375.
• Cream the butter and sugar.
• Add eggs and beat well.
• Add in the rest of the ingredients except for cocoa. Mix well by hand and knead. The dough will be quite soft.
• Allow the dough to rest for 5 minutes.
• Roll dough into 1-inch balls.
• Place cocoa in a small bowl and pour 1 tbsp water in another small bowl. Soak the rim of a bottle cap in the water, then dust it with cocoa. Press the rim of the bottle cap lightly on the dough. You'll need to wipe the rim of the bottle with a tissue occasionally.
• Bake for about 18 minutes. Don't let them turn a golden brown or they will lose the melt-in-your-mouth character!
• Arrange them on the wire rack until they cool down.

MERINGUE MUSHROOMS RECIPE

Steps:

• Add 2 egg whites, 1/2 cup sugar, 1/8 tsp salt and 1/8 tsp cream of tartar and beat with whisk attachment on high speed 7 min or until you have glossy ribbons and the peaks stay fairly stiff.
• Transfer meringue to your pastry bag fitted with a 3/8" round tip and pipe onto lined cookie sheet (about 1″ apart). Mushroom caps should look like large chocolate kisses (1 1/2" diameter at the base) with the tip swirled into the side so you get an even top. If you're a perfectionist; you can smooth the mushroom caps with a wet fingertip. Mushroom stems should look like slimmer/taller kisses (3/4" diameter at the base) and tips pointed up.
• Bake at 200˚F for 1 hour 30 min. They should slide easily off the parchment paper easily when they are done. Remove from oven and pull parchment paper off the baking sheet. Let cool on paper completely to room temp. Note: When they come out of the oven, they will be crisp on the outside and a little marshmallowy on the inside, but will harden as they cool.
• To assemble, dust the tops and stems lightly with cocoa powder. If you like, you can smudge the cocoa powder with your fingers to give them that natural dirty glow :). Rotate the tip of a small paring knife in the center of each mushroom cap to cut a small hole just large enough to fit the tip of the base.
• Now melt chocolate, transfer into a ziploc bag, snip off a tiny hole from the corner of the bag and pipe chocolate into the holes of meringue. Stick the bases into the holes and leave them upside-down until chocolate hardens and sets. Gently transfer set cookies to an airtight container and store for several days at room temp. Do not refrigerate.