Quick and Tasty Mushroom Cookies
Looking for an intriguing cookie shape? These cookies are made quickly and easily, and they're visually impressive - Sofia enjoyed both making them and the final product.
Crunchy, delicate, aromatic, and eye-catching, these cookies are certainly worth a try.
The original recipe calls for 4 cups of cornstarch. I only had 4 tablespoons and used flour for the rest. The results were fantastic. However, if you have enough starch, use the full amount for the most delicate cookies possible.
In a bowl, combine the soft butter, powdered sugar, eggs, and vanilla.
Mix thoroughly with a mixer.
Add the cornstarch, flour, and baking powder.
Knead the dough first with a spatula or spoon to incorporate the flour.
Transfer it to a floured surface and even it out - the dough should have a soft, playdough-like consistency.
Cut it into walnut-sized pieces and roll them into balls.
Smaller balls yield better cookies, so avoid making them too big.
Use a bottle neck to shape the cookies.
Dip the bottle neck in cocoa - I used more than 2 tablespoons for ease of use.
Arrange the dough balls on a baking tray. Press the middles with the bottle's mouth, but not too hard.
Repeat with cocoa, pressing the biscuits, and then cocoa until finished.
Bake for around 10-15 minutes in a preheated oven at 200°C.
Avoid browning them too much – they should stay white on top with a pink tint underneath.
Let them cool and serve.
Enjoy!
