Shortbread MushroomsSubmitted by: CERAGIRL
IntroductionI found this on Bakeitpretty.com, tried it and loved how they turned out! Recipe yeilds between 24-42 cookies depending on the size you make them I found this on Bakeitpretty.com, tried it and loved how they turned out! Recipe yeilds between 24-42 cookies depending on the size you make them
1 – 1/2 cups all purpose flour
1/2 cup cornstarch
1/2 cup powdered sugar
1 cup (two sticks) unsalted butter, softened
1 teaspoon vanilla extract
1/8 teaspoon table salt
One empty soda or beer bottle (cleaned and dried)
Cocoa powder (about 1/4 cup)
Sift together flour, cornstarch, powdered sugar and salt. Add softened butter and vanilla, and mix thoroughly until a thick but light dough is formed. It should be soft but not too sticky, and easy to handle.
Roll the dough into 1″ balls and place about 1″ apart on baking sheets lined with parchment paper or silpat mats. Place about 1/4 cup of cocoa powder into a small bowl, and about 1/4 cup water in to a separate small bowl.
Dip the top of the soda/beer bottle into water and shake off any excess. Dip the bottle into the cocoa powder and tap the side to shake if any excess. Gently press the bottle straight into one of your dough balls, pressing just barely into the dough, only about 1/4″ inch, then pull the bottle away.
Continue with the rest of your cookies, dipping your bottle into the cocoa between each pressing. If it gets too light, do another water-dip then keep going.
Bake the cookies for 8-10 minutes in a 350 degree oven. Take them out when they are just done, and barely the tiniest bit brown on the bottom. Let cool on a wire rack for 30 minutes.
Number of Servings: 42
Recipe submitted by SparkPeople user CERAGIRL.