Mushroom Cookies Recipe 415

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MUSHROOM COOKIES



Mushroom Cookies image

These fairytale-inspired mushrooms look like they were hand-delivered by Snow White herself. While these adorable treats do take a bit of time and patience to make, just one taste of the tender, warm-spice-scented cookies will confirm that they are well worth the effort.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h25m

Yield Makes about 22

Number Of Ingredients 23

2 cups unbleached all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
4 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg, room temperature
2 tablespoons sour cream
2 tablespoons unsulfured molasses
3 ounces semisweet chocolate chips (6 tablespoons)
1/2 cup confectioners' sugar, sifted
2 tablespoons unsweetened cocoa powder
Large pinch of kosher salt
1 tablespoon unsalted butter, room temperature
1/4 cup heavy cream, plus more if needed
1/2 teaspoon pure vanilla extract
2 tablespoons pasteurized egg white (from 1 large)
1 1/2 cups confectioners' sugar, sifted, plus more if needed
1/4 teaspoon pure vanilla extract
Ground pistachios or ground freeze-dried raspberries, and poppy seeds (optional)

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)



Mushroom Cookies Recipe - (4.1/5) image

Provided by SprinkleBakes

Number Of Ingredients 8

1/2 stick unsalted butter, room temperature
1/2 cup sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 1/2 cups corn starch
1/2 cup plain flour, all purpose
1 teaspoon baking powder
4 tablespoons cocoa

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.

EASY RUSSIAN MUSHROOM BAKE



Easy Russian Mushroom Bake image

Mushrooms baked with sour cream and cheese is one of our family favorites. This delicious vegetarian dish can be served alongside a salad as a complete meal.

Provided by Natalie Titanov

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 35m

Yield 4

Number Of Ingredients 6

4 tablespoons vegetable oil, divided
7 cups quartered button mushrooms
1 cup sour cream
1 onion, chopped
salt and ground black pepper to taste
1 ¼ cups shredded Gouda cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
  • Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
  • Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 414.9 calories, Carbohydrate 9.9 g, Cholesterol 68.1 mg, Fat 36.4 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 16.3 g, Sodium 383.6 mg, Sugar 4.1 g

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