• For the test:

    • 200 g margarine or butter

    About 800 g flour

    400 g sugar

    200 g sour cream

    any fat content

    1 medium egg

    A pinch of salt

    1 teaspoon baking powder

  • For decoration:

    • 1 egg white

    about 200 g powdered sugar

    2 tbsp. spoons of dry poppy seeds

    100 g chocolate

Description

On New Year's holidays, it is customary to give each other homemade sweets. Usually these are cookies or gingerbread. Today I’m baking “Mushroom” cookies, which for me absolutely come from childhood; we most often treated each other to such cookies when I was very, very little. Let's cook!

PREPARATION:

To make the dough, place softened butter or margarine in the bowl of a kitchen machine.

Then sugar, sour cream of any fat content, an egg and literally a pinch of salt.

Turn on the machine and stir until smooth. Lastly, add flour and baking powder and quickly knead the dough. The main thing is to achieve uniformity, this will be quite enough. The result should be a soft, but at the same time not sticky dough.

Since flour varies from place to place, you may need a little more or a little less than what is indicated in the recipe. First of all, watch the consistency of the dough.

Divide the dough into 4 parts, wrap each part in film

and put it in the refrigerator for 1-1.5 hours so that the dough is well cooled.

We take out the dough pieces from the refrigerator as we work. Form legs from the first piece of dough. For ease of rolling, divide the dough, roll each piece into a rope and divide depending on the desired size of the legs.

Divide the dough into pieces of different sizes so that the mushrooms look natural. Roll out a leg from each piece.

To ensure that the legs become less deformed during baking and spread less, put the molded legs in the freezer for 30-40 minutes so that they completely harden.

We will bake the legs frozen.

While the stems are freezing, you can shape and bake the mushroom caps. We take out another piece of dough, we also divide it, roll it up, divide it into pieces according to the size of the caps, roll each piece and slightly flatten it with the palm of our hand so that the caps are larger

Place loosely on a baking sheet lined with baking paper.

We place large hats closer to the edge, and small hats in the middle. Place the baking sheet in an oven preheated to 210°C and bake until lightly browned. The caps are baked for about 10-15 minutes. We transfer the baked hats, let them cool slightly so that they do not burn your hands, and cut out indentations for the stem.

You need to cut out while the caps are still hot, because when they cool completely, they will become fragile, and this will be very problematic.

We take the legs out of the freezer, place them loosely on a baking sheet and bake them in an oven preheated to 210°C until lightly browned. The legs are also baked for about 10-15 minutes.

To make it easier to glue the legs, we cut off their thin edge.

Let the legs cool completely and then, if desired, you can remove all excess, trim the legs, and give them a more rounded shape using a grater.

As a result, from this amount of dough I got 60 caps and 60 legs.

I glued the legs and caps together using egg white icing. To do this, I took 1 egg white and, gradually adding powdered sugar, rubbed it with a spatula.

One protein will require approximately 200 g of powdered sugar. Alternatively, the caps and legs can be glued together with fondant sugar.

Mix the glaze very thickly, achieving a dense consistency.

It is very easy and convenient to glue parts onto this glaze.

We transfer a small amount of glaze into a pastry bag, we will glue the legs and caps with this glaze, and cover the remaining glaze with a damp towel, since the glaze dries very quickly, and leave it on the work table for now.

We select the caps and stems, lay them out in pairs, and place a small amount of glaze in the recess of the cap.

and glue the legs.

Leave the mushrooms for 10-15 minutes so that the protein glaze hardens and the legs hold tightly.

If suddenly the leg cannot be held, you can pick up some kind of support, some bowls, saucepans, something at hand.

We lightly tint the legs and caps with protein glaze; to do this, set aside a little thick glaze and dilute it with water until liquid. Then we cover the legs with glaze.

We tint the inside of the caps with the same glaze and leave the mushrooms for 15-20 minutes until the glaze hardens.

To decorate the stems of the mushrooms, take a small amount of glaze and dilute it slightly with water so that the glaze is not very liquid, but at the same time not thick. Apply a little glaze to the legs and sprinkle with poppy seeds.

Glaze the mushroom caps in melted chocolate. You can dry them on the oven rack with a large bowl underneath. Dip the cap of each mushroom into melted chocolate.

and place the mushrooms on the grill. The remaining chocolate can simply be spread over the caps.

Let the chocolate harden completely and our mushrooms are ready.

This is the resulting basket with mushrooms. Enough to treat everyone.

You can cook mushrooms with your children; this is a very exciting and interesting activity for the whole family. Prepare, please yourself and your loved ones.

Prepare the dough.

Beat the butter with regular and vanilla sugar until creamy.

Add the egg and beat again. Add sour cream and mix.

Then gradually add flour sifted with soda, salt and baking powder and knead the plastic dough. Try not to knead for too long so that the butter in the dough does not melt and the baked goods do not turn out wooden.

Divide the dough into 4 parts

We wrap each part in film and put it in the refrigerator to rest.

Take out the dough in parts and form cookies. First, we form the legs (24 pieces) - for me these are pieces about the size of a little finger.

We put it in the freezer - this is necessary so that the legs retain their shape as much as possible during baking.

Then flatten it, giving it the shape of a mushroom cap. Place on a baking sheet and bake in an oven preheated to 180 degrees for about 15 minutes.

For slightly cooled caps, carefully cut out notches at the bottom into which we will insert the legs. This must be done while warm, because when it cools, the cookies will harden and this will be problematic.

We bake the legs using the same mode.

Prepare the sugar glaze. To do this, lightly beat the whites and lemon juice with a mixer (if you are afraid of salmonellosis, I told you how to pasteurize eggs;)). Then gradually add powdered sugar and beat until a homogeneous smooth glaze is obtained.

Place about half into a pastry bag and cover the rest with film.

We assemble the hats and legs in pairs according to size and shape. We begin to fasten the cooled parts of the mushrooms. Pour some glaze into the cutouts.

We insert the leg and gently but quite firmly press it.

Repeat with all the mushrooms. We erase the glaze at the junction. We leave it to dry upside down - it took me about 20 minutes. Use the same glaze to tint the stem and bottom of the cap. If necessary, dilute the glaze with water so that they adhere better.

Use the remaining glaze to brush the bottoms of the legs and sprinkle them with poppy seeds (I added a few more ground pistachios).

Melt the chocolate in a water bath.

We glaze the mushroom caps in it. Carefully place the cookies on a parchment-lined tray and place in the refrigerator until the chocolate hardens. If desired, the frozen chocolate can be tinted with dark cocoa using a brush.

Serve with tea and enjoy.

Enjoy your tea!

“Mushroom” cookies are a dessert that has been familiar to us since childhood. But to prepare it, you should definitely purchase special molds. During the Soviet era, they were in almost every home. Although now such equipment can be found in hardware stores.

Delicious “Mushroom” cookies: recipe with photo of the finished dessert

This dessert can be prepared in different ways and using different forms. Today we will present you with several options. For one of them, you need to prepare a double-leaf mold with “mushrooms”. This dessert should not be filled with filling, as it is prepared in its entirety, but turns out very tasty and tender.

So, to knead the dough for “Mushrooms” cookies, you need to purchase:

  • good margarine (intended for baking dessert) - about 250 g;
  • medium country eggs - 3 pcs.;
  • apple cider vinegar and table soda - a dessert spoon each;
  • fine granulated sugar - about 1.5 cups;
  • high-grade light flour - from 800 g (add until an elastic dough is obtained);
  • vegetable - used to lubricate the mold.

Preparing the sand base

Before you make whole “Mushroom” cookies in a mold, you should mix them thoroughly. To do this, you need to beat the chicken eggs with a blender, and then add granulated sugar to them and wait until it is completely dissolved. Meanwhile, place it in a bowl and melt it over low heat. After this, it needs to be cooled a little.

After the granulated sugar has melted, add margarine to the sweet egg mixture, add soda, and then add light flour. The wheat ingredient must be added until you get a uniform, soft and elastic base that does not stick to your fingers.

The process of forming products and baking them

Mushroom cookies do not require long shaping. After all, they are already placed in relief molds. By the way, they should be thoroughly heated over a fire, after being lubricated with deodorized oil. After this, you need to pinch off a piece of dough, roll it into an oval and place it in a “mushroom”. Having filled all the recesses, you need to close the mold and cook the products over low heat until they are browned.

Final stage

After the “Mushroom” cookies are well baked and take a stable shape, they should be removed from the recesses by vigorously shaking the dish over a board or plate. After allowing the products to cool a little, they can be safely presented to the table along with tea.

We bake double “Mushrooms” (cookies) in the form


If anyone remembers, the presented delicacy can be made not only in whole form, but also in half. However, this will require a different form. It looks like this: the dish has two doors, in one of which there are recesses in the form of mushrooms, and in the other there are bulges that make a cavity in the product where the filling can be placed. By the way, “Nuts” cookies are often made using a similar mold.

So, to make the presented delicacy, we will need:


Preparing the sand base

Half-shaped “Mushroom” cookies are made in almost the same way as whole ones. To do this, you need to grind chicken eggs with fine granulated sugar, and then add salt to them, pour in melted butter (pre-cooled) and add high-grade flour. This component must be taken in such quantity that your shortcrust pastry is soft, elastic and easily sticks to your hands.

Baking in a mold

Baking half-shaped “Mushrooms” (cookies), the recipe for which we are considering, is very easy. To do this, you need to warm up the molds thoroughly and then grease them with deodorized oil. Next, take a piece of the kneaded base, roll it into an oval shape and place it in the recess. Covering the doors tightly, bake the products over low heat until they turn red.

After the “mushrooms” are baked, they must be removed and cooled completely.

We fill the dessert with jam

You can eat “Mushrooms” (cookies), the recipe of which calls for the use of molds similar to nuts, in half form. However, it is better to fill them with boiled condensed milk. Thus, you need to fill the entire cookie cavity with a sweet product, and then mold the halves together. As a result, you should get a whole “mushroom” with a sweet filling. It is advisable to serve them to the table along with hot and strong tea.

Making homemade treats in the oven

If you don’t have molds for preparing “mushrooms” on the stove, you can bake them in the oven. However, to form such cookies you will need a regular plastic bottle.

So, what ingredients are needed to make Mushroom Cookies? The recipe with a photo of this dish requires the use of such products as:

  • natural butter - approximately 250 g;
  • medium-sized granulated sugar - a full glass;
  • medium country eggs - 2 pcs.;
  • cocoa powder - a small spoon;
  • sifted high-grade flour - 4 cups;
  • table soda - half a dessert spoon.

Knead elastic dough

To bake “Mushrooms” cookies in the oven, mix the shortbread dough. To do this, you need to soften the butter (butter) at room temperature, and then beat it together with granulated sugar and using a mixer. Next, you need to sift the high-grade wheat flour along with baking soda into a separate bowl. After this, the bulk mass must be gradually poured into the oily mixture and everything must be mixed thoroughly. As a result, you should get an elastic and fairly soft dough that does not stick to your fingers.

The process of formation of "mushrooms"

As mentioned above, to form such products we need a plastic bottle without a cap. We will tell you how to use it below.

So, small balls with a diameter of 4 centimeters should be formed from the kneaded base. After this, they need to be laid out on a surface sprinkled with light flour. You also need to pour cocoa into a deep bowl. Next, you should take a plastic bottle and dip its neck well into the brown powder. Now, having taken a portion of the dough, you need to press it into the container and carefully twist it, then remove it. You should have a beautiful “mushroom” formed. All other cookies should be made in the same way.

Oven baking process

After preparing all the products, they should be placed on a baking sheet with baking paper and then placed in a preheated oven. It is recommended to bake the dessert at a temperature of 185 degrees for about 20-26 minutes.

Serve a delicious homemade delicacy to the table

After all the “mushrooms” are baked, they must be removed from the sheet and placed on a plate. If desired, the caps of the products can be dipped in homemade chocolate glaze, and the legs can be sprinkled with powdered sugar. This delicacy should be served in a cooled state along with unsweetened but hot tea or strong coffee.

Adults and children will love these cookies because they are very reminiscent of champignon mushrooms. Crumbly in texture and very tender. It's quick to prepare and not at all difficult. The taste is not very sweet, so those who like sweets can increase the amount of powdered sugar. We really liked this composition.

I made the powdered sugar myself by grinding the sugar in a coffee grinder. According to the recipe, only soda (a teaspoon) is used in the dough; I replaced it with a teaspoon of baking powder and a pinch of soda, I liked the result. There is no soda smell at all.

To prepare “Mushroom” cookies, we will take the following products.

Grind soft butter with powdered sugar and a pinch of salt until smooth.

Add the eggs and stir well until the eggs are completely incorporated and the mixture is smooth.

Add starch, flour, baking powder and a pinch of soda. Add a little vanilla for flavor.

Knead soft elastic dough.

Divide the dough into equal pieces and form into balls. I got 32 pieces.

Place the balls on parchment. Using a plastic bottle, make the legs of the champignons. To do this, dip the neck of the bottle in cocoa and then press it in the center of the ball. I still have cocoa left.

These are the “mushrooms” we got. Bake them in an oven preheated to 180 degrees for about 20-25 minutes. The cookies should be just slightly golden.

The Mushroom cookies are almost ready. All that's left is to cool it down.

Serve “Mushrooms” for tea.

Make your loved ones happy!

With the advent of silicone baking molds, more and more housewives are abandoning metal utensils. The advantages of silicone are obvious: it does not need to be lubricated with oil before baking, and baked goods are easily removed from such forms. But they still have one drawback - you cannot bake delicious cookies using gas in a silicone mold.

Even in the recent past, almost every housewife had a frying pan for baking various cookies on gas: mushrooms, nuts. triangles.

Recipe for “Mushrooms” cookies in a gas pan

Children really like “Mushrooms” cookies for their original appearance and delicious hats covered with chocolate glaze. You can make it even more interesting with the help of a topping in the form of colored confectionery sprinkles. But even without decoration, the cookies turn out very tasty.

For “Mushrooms” you need to take:

  • 2 eggs;
  • 0.5 cups sugar;
  • 125 grams of creamy margarine;
  • 1 glass of sour cream;
  • 1 teaspoon baking powder;
  • 1 teaspoon of vodka;
  • 350 grams of flour;
  • 100 grams of dark chocolate;
  • 100 grams of white chocolate;
  • Confectionery topping.

You will have to spend 50-60 minutes baking and decorating the mushrooms.

The calorie content of this dessert is 424.8 kcal per 100 grams.

Recipe for making “Mushroom” cookies in a gas pan step by step:

  1. Knead the dough by first mixing all the liquid ingredients with sugar, and then adding the dry ingredients;
  2. Bake the mushrooms and let them cool;
  3. Melt white chocolate in a water bath and dip the mushroom stems in it, turn them upside down so that the chocolate hardens;
  4. Then melt the dark chocolate and dip the caps into it, decorate with confectionery sprinkles and let the chocolate harden.

The simplest recipe

This recipe uses the simplest set of ingredients, but this doesn’t make the cookies any less delicious. It is also worth noting that the recipe is not tied to any specific baking form, so this dough can be baked in any available pan.

Ingredients needed for the test:

  • 2-3 eggs;
  • 150 grams of sugar;
  • 200 grams of butter (or margarine);
  • 1 teaspoon vanilla sugar;
  • 1 teaspoon baking powder (can be replaced with slaked soda);
  • 240-360 grams of flour.

It will take about 45 minutes to knead the dough and bake cookies on gas.

The calorie content of baked goods will be 394.0 kcal/100 grams.

How to make homemade cookies in a gas pan:

  1. Melt butter or margarine over heat;
  2. Grind regular and vanilla sugar (important: do not beat) with chicken eggs until smooth;
  3. Pour melted but not hot butter (margarine) into the egg-sugar mixture and stir;
  4. The last ingredients added to the dough are baking powder (soda) and flour. The result should be a dough like thick sour cream;
  5. Bake cookies in a hot frying pan, heating it on both sides.

Cookies "Triangles" in a gas pan

Cookies in the shape of triangle waffles according to this recipe turn out to be moderately soft and non-greasy, despite the fact that its dough contains quite a lot of fatty ingredients (butter, mayonnaise or sour cream).

  • 200 grams of mayonnaise (or sour cream);
  • 200 grams of melted butter;
  • 150 grams of sugar;
  • 3 eggs;
  • 1 teaspoon baking powder;
  • 350-450 grams of flour.

Cooking time: 30 minutes.

Calorie content of 100 grams of homemade triangle waffles – 427.5 kcal.

  1. Grind sugar together with eggs;
  2. Add melted butter and mayonnaise or sour cream;
  3. Then add flour and baking powder, stir well;
  4. Spoon the dough into each triangle and bake on each side until nicely golden brown.

Recipe for homemade cookies “Nuts” in a gas pan

For these cookies, shortbread dough is kneaded without baking powder or soda, so the nut shells can be made thinner but stronger. The filling is prepared from boiled condensed milk; if desired, dried fruits or chopped nuts can be added to the cream.

For the dough and cream you will need the following ingredients:

  • 250 grams of melted butter margarine;
  • 1 cup of sugar;
  • 2 eggs;
  • 3 cups flour;
  • 100 grams of softened butter;
  • 450 grams of boiled condensed milk.

The cooking time will be a little over an hour (70-80 minutes).

Calorie content of “Nuts” is 411.0 kcal/100 grams.

To prepare these cookies in a gas pan:

  1. Knead shortbread dough from margarine, sugar, eggs and flour;
  2. Bake halves of nut shells;
  3. Beat toffee (boiled condensed milk) with soft butter and fill the halves, connecting them together.

It makes no sense to describe the technology of baking cookies from recipe to recipe; it would be more appropriate to talk about it along with useful tips and secrets that will help you avoid possible difficulties in the cooking process.

First, the frying pan must be warmed well over the fire before adding the dough and be sure to grease it. This is done only before the first batch of cookies, then they will easily lag behind the mold. For lubrication, you can use cooking oil, butter, margarine or unscented sunflower oil.

The amount of dough put into the mold will need to be adjusted independently so that it does not leak out of it and fills the entire mold. On average, one serving (depending on the embossing pattern) will require about 2 tablespoons of dough.

The frying pan on gas will need to be turned over so that the cookies in the mold are baked on both sides and get a beautiful golden hue. During baking, the mold handles must be kept closed, otherwise the dough will lift the top flap and the baked goods will not bake well.

The duration of the transition of baked goods from the dough stage to the finished cookie stage, even for the same form, can be different for each housewife (from a few seconds to 5-7 minutes). This depends on many factors, so you will have to set this time yourself by opening the pan doors and observing the color of the cookies.