Best 3 Mushroom Cookies Mantar Kurabiye Recipes

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MUSHROOM COOKIES (MANTAR KURABIYE)



Mushroom Cookies (Mantar Kurabiye) image

These Turkish traditional cookies are somewhere between Brazilian cornstarch cookies and melting moments. The mushroom-lookalikes are melt-in-your-mouth good with a light character. When they bake, the cocoa impression makes them look like little button mushrooms: very unique and a cute addition to a cookie tray!

Provided by East Wind Goddess

Categories     Dessert

Time 50m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 8

2 eggs
1 cup butter
1 cup powdered sugar
2 cups cornstarch
2 teaspoons vanilla extract
2 teaspoons baking powder
1 3/4 cups flour
4 tablespoons cocoa

Steps:

  • Preheat the oven to 375.
  • Cream the butter and sugar.
  • Add eggs and beat well.
  • Add in the rest of the ingredients except for cocoa. Mix well by hand and knead. The dough will be quite soft.
  • Allow the dough to rest for 5 minutes.
  • Roll dough into 1-inch balls.
  • Place cocoa in a small bowl and pour 1 tbsp water in another small bowl. Soak the rim of a bottle cap in the water, then dust it with cocoa. Press the rim of the bottle cap lightly on the dough. You'll need to wipe the rim of the bottle with a tissue occasionally.
  • Bake for about 18 minutes. Don't let them turn a golden brown or they will lose the melt-in-your-mouth character!
  • Arrange them on the wire rack until they cool down.

MUSHROOM COOKIES



Mushroom Cookies image

These fairytale-inspired mushrooms look like they were hand-delivered by Snow White herself. While these adorable treats do take a bit of time and patience to make, just one taste of the tender, warm-spice-scented cookies will confirm that they are well worth the effort.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h25m

Yield Makes about 22

Number Of Ingredients 23

2 cups unbleached all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
4 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg, room temperature
2 tablespoons sour cream
2 tablespoons unsulfured molasses
3 ounces semisweet chocolate chips (6 tablespoons)
1/2 cup confectioners' sugar, sifted
2 tablespoons unsweetened cocoa powder
Large pinch of kosher salt
1 tablespoon unsalted butter, room temperature
1/4 cup heavy cream, plus more if needed
1/2 teaspoon pure vanilla extract
2 tablespoons pasteurized egg white (from 1 large)
1 1/2 cups confectioners' sugar, sifted, plus more if needed
1/4 teaspoon pure vanilla extract
Ground pistachios or ground freeze-dried raspberries, and poppy seeds (optional)

Steps:

  • Cookies: Preheat oven to 350°F. In a medium bowl, whisk together flour, salt, baking soda, and spices. In a stand mixer bowl fitted with paddle attachment, beat butter with granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add egg; beat to combine. Add sour cream and molasses; beat to combine. Reduce speed to low; beat in flour mixture until fully combined.
  • Divide dough into 2 different-sized pieces: one piece being two-thirds of the dough, the other being one-third. From larger piece, make "caps": Scoop level tablespoons of dough and roll into balls. Cup each in the palm of your hand and use a finger to make a deep indentation. Place indent-side down on a parchment-lined baking sheet, spaced 1 1/2 inches apart.
  • From smaller piece, make "stems": Scoop rounded teaspoons of dough; roll each into a cylinder that's slightly pointed at one end, like a teardrop. Place on parchment-lined baking sheet, spaced 1 inch apart. Refrigerate 20 minutes. Bake until firm, 10 to 12 minutes. (If necessary, use a chopstick or similar-size dowel to reshape indents in caps after baking, so you can insert pointed ends of stems.) Transfer on sheets to wire racks; let cool completely.
  • Chocolate Glaze: Combine chocolate, confectioners' sugar, cocoa, salt, and butter in a heat-proof bowl. Heat cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes. Pour hot cream over chocolate mixture; let stand 1 minute. Add vanilla; whisk until mixture is smooth and has the consistency of hot-fudge sauce. (If too thick, whisk in more cream, 1 tablespoon at a time.)
  • Vanilla Glaze: Whisk together egg white and confectioners' sugar until smooth. Whisk in vanilla; texture should be like thick honey. (If too thin, add more sugar; if too thick, add a tiny bit of water.)
  • Dip cooled caps in either chocolate or vanilla glaze. Place, glazed-sides up, on wire rack. Sprinkle with pistachios or raspberries. Dip wider ends of stems in vanilla glaze to come about halfway up stems; dip bottoms in poppy seeds. Place, rounded-sides up, on rack; let stand until completely set, about 1 hour for vanilla, 2 hours for chocolate.
  • Dip pointed ends of stems in vanilla glaze and insert into indents in caps. (If glaze has thickened too much, loosen with a little water.) Return to rack; let stand until completely set. Cookies can be stored in an airtight container at room temperature up to 3 days.

MUSHROOM COOKIES RECIPE - (4.1/5)



Mushroom Cookies Recipe - (4.1/5) image

Provided by SprinkleBakes

Number Of Ingredients 8

1/2 stick unsalted butter, room temperature
1/2 cup sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 1/2 cups corn starch
1/2 cup plain flour, all purpose
1 teaspoon baking powder
4 tablespoons cocoa

Steps:

  • Preheat the oven to 375F. Cream the sugar with butter using a small egg whisk, then add the egg and vanilla extract and whisk again. Add the corn starch now, mixing with your hands. Gradually add the flour and baking powder, knead. Let stand for 5 minutes. Make chestnut sized balls with your hands. Put parchment paper on a cookie sheet and arrange the dough balls on it. Place cocoa in a small bowl and pour 1 tablespoon water in another small bowl. Wash and dry a glass soda bottle. Soak the rim of the bottle into the water, then dust it with cocoa. Press the rim of the bottle into each dough ball, making a stem. Wipe the rim of the bottle with tissue paper every 3-4 times. Bake for 25 minutes. Arrange them on a wire rack and allow them to cool.

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