We are already prepping new recipes for our next big cookie giveaway next Christmas. Christmas 2013 was very successful with many new and interesting cookies and candies. It’s always a challenge to top the previous year, but we do love a challenge! This cookie, a traditional Turkish holiday recipe, was good, but the flavor was a little too subtle for my tasting crew. I’m going to work with the recipe and tweak it a bit before it can make the cut for Christmas 2014. They were very fun and interesting to make and my daughter had a lot of fun poking the cookie balls with a Coke bottle. Don’t understand that? Read the recipe!
Turkish Mushroom Cookies
INGREDIENTS
1 stick of unsalted butter, room temperature
½ cup sugar
1 egg, room temperature
1 tsp vanilla extract
1 ½ cups cornstarch
½ cup all-purpose flour
1 tsp baking powder
2 Tbsp cocoa powder
½ cup water
INSTRUCTIONS
Preheat the oven to 375F and line a baking sheet with parchment paper.
Cream the room temperature unsalted butter with the sugar in a large mixing bowl. Make sure they are well combined with the sugar evenly distributed.
Add the egg and vanilla extract and mix to combine.
Slowly add the cornstarch, kneading it in with your hands. A soft dough will start to form.
Sift together the all-purpose flour and baking powder in a small bowl.
Gradually add the flour mixture, again kneading to combine with the dough with your hands.
Roll the dough into chestnut-sized balls and place on parchment-lined baking sheet.
In two small bowls, prepare your cocoa powder and water. Dip the mouth of your small-mouthed bottle in the water first, and then in the cocoa powder. Powder should lightly coat the mouth of the bottle.
Press the mouth of the bottle lightly into the top of each cookie to create the stem.
Bake at 375F for 25 minutes.
Howling at the Moon 