Mushroom Cookies
Baking and Desserts | Russian cuisine
⏳ Time
3 hours
🥕 Ingredients
10
🍽️ Servings
6
Description
Mushroom Cookies
Ingredients
- Butter - 7.1 oz
- Wheat Flour - 26.5 oz
- Sour Cream - 5 tablespoons
- Chocolate eggs - 3 pieces
- Activated Baking Soda - ¼ teaspoon
- Egg white - 5 pieces
- Cocoa Powder - 1.1 oz
- Poppy seed paste - to taste
- Powdered Sugar - 10.6 oz
- Vanillin - to taste
Step by Step guide
Step 1
Chop 300 grams of butter with a knife together with 2 cups of flour (approximately 300 grams). Mix and place in the freezer for an hour.
Step 2
Thoroughly beat 3 eggs with 300 grams of powdered sugar and add sour cream, then a quarter teaspoon of baking soda. Combine the resulting mixture with the chilled butter, add another 3 cups of flour, and knead a stiff dough. Divide it in half.
Step 3
From one half of the dough, shape the caps — roll equal-sized balls and flatten them on one side. On this side, make a depression for the stem: you can roll small balls from baking paper, soak them in vegetable oil, and press them in the center.
Step 4
Place the caps on a baking sheet and bake at 392°F until the dough is slightly golden.
Step 5
From the remaining dough, shape the stems. Roll several sausages with a diameter matching the depressions for the stems, then cut them into equal parts and split each with a sharp knife. Place them on the baking sheet with the flat sides down. Bake in the same way as the caps.
Step 6
Cool the finished caps and stems.
Step 7
Beat 3 egg whites with powdered sugar. Glue the halves of the stems together with a small amount of egg white and let them dry. Then remove the paper from the caps and attach the stems to the caps using the egg white mixture. Leave to dry for at least an hour.
Step 8
Beat 2 egg whites. Dissolve the cocoa in a small amount of hot water until it reaches the consistency of thick sour cream, bring to a boil in a small saucepan, and cool. Mix with the egg whites (you can add a little vanillin to the mixture if desired).
Step 9
Dip the stems of the mushrooms one by one in the remaining beaten 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.
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