Mushroom cookies friends.  Could Heather Baird be any more creative?  Well, in  fact, she can.  And the proof is in the SprinklesBakes cookbook. Heather’s creations take baking to a whole new level.  Her writing is very easy to follow and the photography will have you drooling.  The book is so colorful and recipes like Hazlenut Coffee Mousse, Mad Hatter Cake Pops, Blackberry Curd, Pomegranate Panna Cotta and Glittering Cookie Tree will have you in complete awe.

Oh, and one of YOU get to win a copy.  How about that for a Memorial Day surprise?  And guess what?  Rachel, Katrina, and Kita are also giving away a copy, along with a whole bunch of other fabulous bakers.

On to these cookies.  Could these be any cuter?  And they were actually very fast to put together.  No mixer is needed and the recipe calls for simple ingredients that you most-likely have in your pantry already.  Get ready to wow your friends with these.  The cookie is vanilla-flavored and very much resembles shortbread.  So, how can you go wrong with that?

PrintPrint Recipe

Mushroom Cookies

Yield: 20 cookies

Total Time: 45 minutes

Vanilla-flavored sugar cookies created to resemble mushrooms. Fungi at its best!

Ingredients:

4 Tbs. butter, softened to room temperature
1/2 cup granulated sugar
1 egg, room temperature
1 tsp. vanilla extract
1 1/2 cups cornstarch
1/2 cup all-purpose flour
1 tsp. baking powder
1/4 cup cocoa powder
1/2 tsp. corn syrup
1 tsp. poppyseeds

Directions:

Preheat the oven to 375 degrees and line a large cookie sheet with parchment paper. Clean a large frosting piping tip and set aside.

In a medium bowl, whisk the butter and sugar together until creamy. Add the egg and vanilla extract and whisk again. Pour in the cornstarch and mix with your hands until a sticky dough forms. Slowly add the flour and baking powder until a stiff dough forms. Let the dough sit for 5 minutes.

While the dough is resting, place the cocoa powder into a small prep bowl, and put two tablespoons water into another small prep bowl.

Roll the dough into balls, about the size of a walnut. I achieved this by using a 1-tablespoon measuring spoon. Place onto the cookie sheet.

Cup one dough ball in the palm of your hand. Dip the wide end of the piping tip into the water, and then into the cocoa powder and then press it onto the top of the dough ball. Gently pull it back. This will create the mushroom stem. I found that I needed to clean the piping tip after each mushroom. Just wipe clean with a paper towel. Return the mushroom to the cookie sheet and repeat with the rest of the dough balls.

Bake for 25 minutes. Cook on a baking rack.

Brush the ends very sparingly with the corn syrup and then dip into the poppy seeds, if desired.

Now for the Giveaway:

This giveaway is now closed!  The winner is #186 – Claudia who said:

“My favourite summertime treat is most definitely all the lovely fresh fruit that there is to eat. I love the sweetness without feeling weighed down (because I live in HEAT!).”

To enter:

Required: 1) Leave a comment below telling me your favorite summertime cookout treat, or your favorite SprinkleBakes recipe.  Links welcome!

For additional entries: (come back and leave a separate comment for each)

2) Like Bake Your Day on Facebook.

3) Follow Bake Your Day on Twitter.

4) Follow Bake Your Day on Pinterest.

 

And for more chances to win, visit these sites!

Rachel made Pate a ChouxBaked By Rachel

Katrina made Stamped Cookies – In Katrina’s Kitchen

Kita made Grasshopper Pie –  Pass the Sushi

Disclaimer:   I did not receive any compensation to provide a positive review.  All opinions expressed are 100% my own.  The giveaway will be open US residents until  May 31, 2012 at 11:59 pm CST.  A winner will be selected using random.org and contacted via email.  Winner will have 24 hours to respond before another winner is chosen.  A valid email must be submitted to be eligible to win.  Email addresses will not be shared under any circumstances.  4 entries per person.  No purchase necessary.  There are affiliate links in this post.