Author Notes
Sometimes we need to bring extraordinary to our lives. These fun and easy mushroom-shaped shortbread cookies will do just that without a risk. The best part about food is making people and these sweet button mushrooms will definitely put a smile on everyone's face. —Jas
Ingredients
-
8 ounces
(2 sticks) unsweetened butter, softened
-
1 cup
powdered sugar
-
2
eggs
-
1 teaspoon
almond extract
-
3 cups
all-purpose flour
-
1 cup
cornstarch
-
1 teaspoon
baking powder
-
2 tablespoons
cocoa powder
-
2 tablespoons
superfine sugar (optional)
Directions
-
With an electric mixer, beat the butter and sugar until creamy. Add eggs and almond extract and beat shortly until combined.
-
Stir in flour, cornstarch, and baking powder and mix or knead until soft dough forms. The dough should not stick to your fingers. Add more flour if necessary.
-
Preheat oven to 375 degrees Fahrenheit.
-
Using a tablespoon, take a small amount of dough and roll between your hands into a ball. Place on a large parchment paper-lined baking pan or nonstick cookie sheet.
-
Here's the trick to the mushrooms: Using the top of a glass bottle without the cap, dip the top into water then into cocoa powder. Gently press into each ball of dough and remove carefully.
-
Bake in preheated oven for 12-15 minutes. Oven temperatures vary, so keep your eye on the cookies so they don't burn.
-
Roll tops of cookies in the fine sugar, if desired.
See what other Food52ers are saying.