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
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Ingredients
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8 ounces
(2 sticks) unsweetened butter, softened
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1 cup
powdered sugar
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2
eggs
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1 teaspoon
almond extract
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3 cups
all-purpose flour
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1 cup
cornstarch
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1 teaspoon
baking powder
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2 tablespoons
cocoa powder
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2 tablespoons
superfine sugar (optional)
Directions
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With an electric mixer, beat the butter and sugar until creamy. Add eggs and almond extract and beat shortly until combined.
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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.
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Preheat oven to 375 degrees Fahrenheit.
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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.
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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.
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Bake in preheated oven for 12-15 minutes. Oven temperatures vary, so keep your eye on the cookies so they don't burn.
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Roll tops of cookies in the fine sugar, if desired.
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