"Mushroom" Shortbread Cookies

"Mushroom" shortbread cookies are crumbly butter cookies with cornstarch, shaped into little mushrooms with a simple round piping tip and cocoa powder. They look impressive but are incredibly easy to make. I highly recommend trying these - buon appetito!

"Mushroom" Shortbread Cookies

Crumbly shortbread cookies shaped like little mushrooms: a round piping tip and cocoa turn simple dough balls into mushroom caps.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 25 pieces

Course: Cookies

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 100 g 82% butter room temperature
• 1 egg
• 60 g cornstarch
• 4 g baking powder
• 190 g wheat flour
• 70 g powdered sugar
• 1 pinch vanillin
• 1 pinch salt
• cocoa for shaping the cookies

Method

 

1. Take the ingredients out ahead of time so they're at room temperature. Preheat the oven to 180°C.
2. Beat the butter with a mixer for a minute, gradually adding the powdered sugar.
3. Continuing to beat, add the vanillin, salt and egg, mixing until smooth.
4. Add the dry ingredients - flour, cornstarch and baking powder - and knead the dough.
5. Pinch off pieces of dough and roll into small balls the size of a walnut, placing them on a parchment-lined baking sheet.
6. Using a 2cm round piping tip, press a dimple into the center of each ball to form the mushroom stem. Grease the tip with butter first, then dip it in cocoa powder before each following imprint.
7. Bake the cookies in the preheated oven for 15-20 minutes.
   

Tips

• Take all the ingredients out ahead of time - they should be at room temperature.
• Grease the piping tip with butter before the first imprint, then dip it in cocoa before each following one.
• Preheat the oven in advance, before you start mixing the dough.