Original Mushroom cookies

On your own or together with the children, you can cook mushroom cookies at home, guided by the recipe from the article. The process of their preparation is rather painstaking, and at the same time very interesting. Each stage is described in detail and supplemented with a photo for your convenience. To prepare the dough, you will need different ingredients listed in the table in the right amount. Serve the finished mushroom cookies in a wicker basket. They look very beautiful, and the baked goods are tasty and aromatic.

Ingredients

• Butter or margarine 200 g
• Flour 800 g
• Sugar 400 g
• Sour cream 15% fat 200 g
• Medium chicken egg 2 pcs.
• Salt pinch
• Baking powder 1 tsp
• Powdered sugar 200 g
• Dry poppy 2 tbsp. l.
• Chocolate 100 g
• Water 2 tbsp. l.

Directions

1. We send 200 g of soft butter to the bowl of the kitchen machine or just to a deep bowl. You can replace it with the same amount of margarine, but it must be at room temperature, and not melted.
2. Add 400 g of sugar to the butter, 200 g of sour cream 15% fat, 1 medium chicken egg and a pinch of salt. Mix everything well in a food processor until smooth. If you don't have a food processor, then use a mixer.
3. Add 800 g of wheat flour and 1 tsp to the resulting mass. baking powder. The latter can be replaced with 1/2 tsp. soda, quenched with vinegar. Stir everything well until smooth. It should come out soft, at the same time, completely not sticky dough.
4. Divide the resulting dough into 4 identical parts, each of which is wrapped in cling film. We put all the pieces of dough for 1-1.5 hours in the refrigerator, they should cool well.
5. As you work, take the dough out of the refrigerator one by one. We will form mushroom legs from one part of the dough. Cut the dough into pieces with a pastry spatula or knife.
6. Roll out a tourniquet from each piece of dough. Its thickness can be different depending on how thick you want the mushroom leg. Cut the tourniquet into small pieces 3-5 cm long. You can cut pieces of different sizes to make the mushrooms look natural.
7. We form a mushroom leg from each piece. We put all the blanks on a wooden board and put them in the freezer for 30-40 minutes.
8. While the legs of the mushrooms are frozen, proceed to the preparation of the caps. To do this, take out another piece of dough from the refrigerator and cut it into 4 equal parts. Roll out a sausage from each piece and divide it into equal parts corresponding to the size of the mushroom cap.
9. From each piece of dough, we form a ball in our hands and press it down a little from above so that the hats are larger.
10. Cover the baking sheet with parchment paper and lay out all the mushroom caps prepared from the dough.
11. Preheat the oven to 210 degrees and set the hats to bake. It is required to cook them until they are lightly browned. On average, 10-15 minutes is enough.
12. We take out the baked hats from the oven and let them cool slightly. Then in each hat we cut out a small depression for the mushroom leg with a knife. This should be done while the caps are still hot, but do not burn your hands too much.
13. We take out the frozen dough legs from the freezer and transfer them to a baking sheet covered with parchment paper. We bake them in an oven preheated to 210 degrees for 10-15 minutes.
14. To make the legs easier to glue into the caps, you need to cut off a thin edge.
15. Let the dough legs cool completely, if you wish, you can remove all unnecessary things, give the legs a more realistic shape and smooth them with a fine grater.
16. You can glue the legs and caps with the help of protein glaze. To prepare it, send 1 chicken protein into a deep bowl, stir it a little. Gradually add about 200 g of powder to a bowl of protein and stir everything without stopping until smooth. The protein glaze should be very thick.
17. We transfer part of the protein glaze into a pastry bag. Cover the rest of the glaze with a kitchen towel so that it does not dry out.
18. We select hats and legs and put them on a wooden board in pairs. Place a small amount of protein glaze into the recess of each cap and glue each leg. When gluing, each leg must be held for a few seconds so that it grips well.
19. When all the mushrooms are glued together, we leave them to lie on the table for 10-15 minutes so that the protein glaze solidifies well.
20. Mushroom legs and caps can be tinted with glaze. To do this, put a small amount of it in a bowl and dilute with about 1 tbsp. l. water. In the resulting glaze of a liquid consistency, we dip the leg of each mushroom and give a tone to its inner part of the cap. Leave the cookies to stand for another 15-20 minutes on the table.
21. To decorate the legs of the mushrooms, put the remaining glaze in a deep bowl and add 1 tbsp. l. water, stirring everything well until smooth. In a separate bowl, prepare 2 tbsp. l. dry poppy.
22. First, we put glaze on the lower part of the leg, then dip it in dry poppy. Similarly, we make out the leg of each mushroom and leave them to stand for several minutes until the glaze completely solidifies.
23. To decorate the hat, melt 100 g of chocolate. We dip the mushroom cap and put them on the wire rack. You can also apply chocolate to the mushroom cap with your finger. The ready-made mushrooms must be given a time during which the chocolate completely hardens.
24. Our mushrooms are completely ready and can be transferred to a beautiful plate. You can serve cookies in the form of mushrooms in a very original way by placing them in a wicker basket.