These spiced mushroom treats have been an occasion treat staple in my life since I was a little child. They are so charming thus delectable and a great deal of enjoyable to make. I made them with my mother when I was a child and now my little girls make them with me. I realized I needed to make them for the treat swap. We made and sent the treats to three other taking an interest bloggers.
I experienced my treat plans attempting to concoct something great, would hold up during delivery, and something extraordinary for these special seasons. I realize you're thinking "ummm mushrooms??" But let me clarify.
Most importantly, there were no genuine mushroom hurt really taking shape of these, they are simply formed like mushrooms, second they don't possess a flavor like mushrooms it is possible that, they are a delicate daintily spiced treat with a cocoa coat on top and a vanilla coating as "stick" for the stems to remain in the tops.
- ¼ c unsalted butter, room temp
- ½ c granulated sugar
- 2 large eggs, room temp
- ¼ c plain yogurt
- ¾ c honey
- 4 cups all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp all-spice
- ¼ tsp nutmeg
- ½ tsp ginger
- For the Icing and "glue"
- 2 cups powdered sugar
- 1/4 c water
- 1 tbsp lemon juice
- 1 tbsp cocoa powder
Instructions
- 1. Combine flour, soda and spices in a medium bowl. Set aside
- 2. Cream butter and sugar until well combined. Add in eggs, mixing well after each addition.
- 3 Stir in yogurt and honey.
- 4. Slowly add in flour mixture and mix until well combined
- 5. Chill for 12 hours up to 24 hours.
- 6. Preheat oven to 375, prepare cookie sheets with parchment or silicone bake mats.
- 7. Once dough is chilled, scoop about a tablespoon sized ball for the mushroom caps. Roll the dough balls round in your hands and then make an indent on the bottom with the end of a small round wooden spoon handle. Gently press so you don’t squish the dough too much. Place bottom side down on baking sheet.
- 8. For the stems roll about a half of a tablespoon of dough about an inch and a half long with one end pointed and the other slightly flat. Place stems on a separate baking sheet from the caps
- 9. Bake 10-12 minutes for caps. 8-10 for stems, if the holes in the caps close up, once cooled, scrape a little back out with a sharp knife, just enough to fit the pointed end of the stem in it. Match up stems and caps so they are ready to “glue” together.
- For the icing:
- Combine sugar, water and lemon juice. Dip pointed end of stems in the icing, let excess drip off and insert into indent in caps. Place cap side down and let fully dry.
- Add cocoa to the remaining icing and mix. Carefully dip the caps in the icing and lie on a wire drying rack and let fully dry. These keep well at room temperature in an airtight container for up to a week or frozen for several months.
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