Several decades ago, many housewives had special molds for baking cookies in their kitchens. Mushroom cookies, made in special molds, were a favorite delicacy of Soviet children and adults. An interesting look, crumbly dough and delicate cream inside - these are mushroom cookies; preparing these homemade cookies in a gas mold was not at all difficult. It was baked in special thick-walled molds. There were baking molds for both full and hollow products. The products were prepared on a regular gas stove; the mold had to be turned over first one side or the other, alternately. In order for the baked goods to be easily shaken out, its surface had to be carefully greased with odorless sunflower oil.

Although the recipe is many years old, it has not become outdated, conquering new generations of sweet tooths.

Ingredients

Let's prepare the products:

For the test:

• 1 cup of sugar;
• 0.5 sticks of butter;
• 0.5 cups sour cream;
• 1.5-2 cups premium flour;
• one egg;
• a pinch of salt;
• 20 grams of vanilla sugar.

For the glaze:

• 0.5 cups of powdered sugar;
• one protein;
• green coconut flakes;
• 5 cups sour cream;
• 3 tablespoons sugar;
• 2 tablespoons butter;
• 2 tablespoons cocoa.

Cooking method

Products for cookies in a gas pan are ready:

1. Add an egg to the pre-melted and cooled butter, add sugar and flour with soda and vanilla sugar.
2. Mix everything thoroughly.
3. We put the empty mold on gas and warm it up well on both sides. Lubricate the inside with odorless vegetable oil and pour in the dough. Close and place on medium heat. After about a minute, turn it over to the other side, do this 5-6 times. Open the pan and check if the baked goods are ready.
4. Shake the prepared mushrooms onto a dish and add another portion of dough.
5. To prepare chocolate glaze, sugar and cocoa powder must be thoroughly ground until all lumps disappear. Mix with sour cream and bring to a boil over low heat with constant stirring. Add butter to the boiling glaze and boil until the butter dissolves. The glaze should be used warm.
6. Prepare the sugar glaze, beat the egg whites with powdered sugar.
7. Dip the mushroom caps into the warm chocolate glaze, place them on a plate and let sit until the glaze hardens. This will happen faster in the refrigerator.
8. Dip the mushroom stems in sugar glaze and sprinkle with green coconut flakes.

Cookies with filling

Before baking cookies in a gas pan, we will select recipes for hollow cookies. We will prepare the mushrooms with a filling - with Charlotte cream or jam.

Ingredients

For shortbread cookies you will need:

• two eggs;
• 2.5-3 cups flour;
• 200 grams of margarine;
• 100 grams of sugar;
• 1/4 teaspoon of soda;
• 1 teaspoon vinegar;
• one packet of vanilla.

For cream:

• 1 cup of sugar;
• 3/4 cup milk;
• 250 grams of butter;
• one egg;
• a bag of vanilla sugar.

Cooking method

Prepare mushrooms in the following way:

1. Melt the margarine and cool.
2. Beat sugar with eggs, quench soda with vinegar. Mix all the products, knead thoroughly until completely homogeneous.
3. Preheat the mold on both sides and grease the inside with vegetable oil. Fill the cavity with dough to 1/3 of the volume. Remove excess dough.
4. Bake, turning the pan periodically. The pieces are very thin, bake quickly, it is important not to overheat the pan.
5. Keep the butter at room conditions until it softens.
6. Mix milk and eggs in a saucepan, add sugar. Place in a water bath and keep over low heat, stirring constantly until the syrup thickens. You should have the consistency of liquid pancake batter. Remove from heat and cover with a lid. Let cool.
7. Mix the butter with vanilla and gradually add the syrup, whisking continuously. The finished cream must be cooled for 15-20 minutes so that it becomes thicker.
8. We take out the finished cookies and fill them with cream or jam.

Favorite recipe

Let's learn how to prepare another version of mushroom cookies. Adding starch to the dough makes the baked goods especially airy, crumbly and crispy.

Ingredients

We will need:

• 2.5-3 cups flour;
• 1 egg;
• 2/3 stick of butter;
• 1.5-2 cups sugar;
• 0.5 cups sour cream;
• 3/4 cup water;
• a packet of baking powder;
• 0.5 cups starch;
• green coconut flakes;
• 1 tablespoon cocoa.

Cooking method

Let's start preparing the mushrooms:

1. The butter must first be melted. In a saucepan, mix butter, sour cream, egg and half the sugar.
2. Add flour and starch. Mix everything thoroughly, cover with film and place in the cold for half an hour.
3. Place walnut-sized pieces of dough into a preheated and greased pan. Bake, turning from one side to the other every minute. When the pastry is browned, remove from heat. Shake out the cookies and place the next portion of dough into the mold.
4. From the remaining sugar and 2 tablespoons of water, cook syrup and cool. Place the stem of the mushroom in the syrup and dip it in coconut flakes.
5. Mix the remaining syrup with cocoa and mix well. Dip the mushroom cap into the syrup; for a brighter color, you can do this twice.

So we studied the recipe - cookies in a gas pan. Mushroom cookies, despite their longevity, will delight all sweet lovers with their taste for a very long time.

To prepare this delicate cookie, you need special molds, since it has the shape of a shell, but if you don’t have those, you can bake it in others.

At the very beginning, beat the eggs, adding powdered sugar. You can also add regular sugar, but using powder will make the dough much softer. The resulting mass should have a light shade.

Sift the flour and add the eggs to it. At this stage add flavoring. Vanilla will be used here, but you can use any other if you like. Namely caramel liqueur, lemon juice and zest, rum liqueur. You choose this to your taste.

Melt the butter and add it to the dough. Mix the resulting mass until smooth.

The dough will not be thick. Pour it into the prepared molds.

Preheat the oven to one hundred and eighty degrees. Place the molds inside and wait about twenty minutes. The cookies should not crack.

The cookies turn out tender, aromatic and very tasty. It is suitable for a banquet, for breakfast, and as a dessert.

MUSHROOMS ARE DIFFERENT FROM Mold OR BAKE ALL SEPARATELY

“White mushrooms” and “Amanita mushrooms”

Ingredients:

For the test:

200 g butter

2 cups sugar

1 cup sour cream

1 cup starch

Approximately 800 g of flour until the desired dough consistency is obtained

Vanilla or vanillin or vanilla sugar to taste

A pinch of salt

1/2 tsp. soda, quenched 1 tsp. 9% vinegar

For the syrup:

2/3 cup sugar + 4 tbsp. spoons of water

For paint:

For porcini mushrooms - 1-2 tbsp. l. cocoa

For fly agarics - 1/2 cup cranberries and 1/4 cup sugar

Preparation

DOUGH

Grind the butter, softened at room temperature, with sugar until white.

Add the rest of the ingredients and knead into a soft, plastic dough.

Divide the dough into 2 equal parts - for the caps and for the legs.

HATS

Make 100 slightly flattened balls from one part. These will be the mushroom caps.

Bake them on an ungreased baking sheet.

In the still warm (!) baked hats, make indentations in the center of the flat side with a knife with a sharp tip - the legs will be glued into them. (As the products cool down, they become brittle.)

Prepare 100 balls in advance from squares of baking paper with a side of 6-7 cm.

While the caps are baking, roll out the legs from the second part of the dough: one side is wider, the other narrower - like mushrooms.

Place the legs in paper bags, place on a baking sheet and bake. The bag will not allow the thin end of the leg to spread out, and the entire leg, slightly expanding during baking, will not lose its correct tapering shape.

Remove the baked legs from the bags.

SYRUP FOR GLUING

To prepare the syrup, boil 2/3 cup of sugar with 4 tbsp. l. water.

WHITE MUSHROOMS

Dip the thin ends of the stems of porcini mushrooms into warm syrup, connect them with the caps and carefully lay them out to dry.

After drying, we imitate “earth” with poppy seeds on the legs. To do this, dip the mushroom stems in syrup, then into a container with poppy seeds. Leave until the syrup dries and the “earth” is well established.

FLY ASMIC

Lubricate the legs and lower part of the fly agaric caps with egg white beaten with powdered sugar.

Dip the tips of the legs in poppy seeds and let them dry.

Then use the remaining egg white whipped with sugar to glue the legs and caps together. Let it dry.

COLORING MUSHROOMS CAPS - final stage

Coloring the caps of porcini mushrooms.

Add a little water and 1-2 tbsp to the remaining cooled syrup. l. cocoa and boil again.

Dip the mushroom caps into the resulting fondant.

Coloring of fly agaric caps

Red paint for fly agaric caps: mash 1/2 cup of cranberries, boil for 3-5 minutes with 1/4 cup of sugar and strain through a strainer while hot.

We color the caps by briefly immersing them in warm syrup. Let it dry. If desired, painting can be repeated after 10 minutes to obtain a thicker paint layer.

We make white dots on the caps of fly agaric mushrooms with uncolored warm sugar syrup.

Let all the mushrooms dry completely for 1-2 hours.

SPONGE COOKIES WITH DRINKED DRINKED COOKIES

To prepare biscuit cookies with dried apricots you need:

• 1 tbsp. flour
• 1/2 tbsp. Sahara
• 1 large apple
• 1/2 tsp. salt
• 1 tsp soda
• 1 tbsp. lemon juice
• 50 g dried apricots
• 1/3 tbsp. vegetable oil
• 1/3 tbsp. water

How to make biscuit cookies with dried apricots.

• Remove the core from the apple and chop it finely. Place the apples in a blender, add water and blend until smooth.
• Transfer the applesauce into a deep bowl, add vegetable oil, sugar and salt. Mix thoroughly.
• Finely chop the dried apricots (into four pieces) and add to the remaining ingredients.
• Slowly add flour to the bowl and knead into a thick dough.
• Quench the baking soda with lemon juice, pour it into the dough and mix.
• Place the dough in the cookie cutters greased with vegetable oil (fill the molds to about halfway, as the dough rises a lot).
• Bake the cookies for 40 minutes until golden brown (use a toothpick to check if the biscuit is ready: if the toothpick remains dry, then everything is ready).

Have you ever had children ask to try pickled mushrooms from an adult table? As you know, due to the chitin contained in mushrooms, this product is contraindicated for children up to a certain age.

But so that the kids don’t feel offended by the untasted delicacy, invite them to make “Mushroom” cookies with you.

These mushrooms are definitely suitable for everyone, even the smallest ones. The little one loves to sculpt from dough, and it also develops fine motor skills. As a result, you will get a whole basket of delicious, aromatic sweet mushrooms, and you will kill two birds with one stone: you will practice modeling with the children and feed them an unusual afternoon snack.

What products are needed:

For the test:

• Butter: - 125 g.
• Flour - 300 g.
• Baking powder - 1 teaspoon
• Chicken egg - 1 pc.
• Sugar - 50 g.

For the syrup:

• Honey - 1 tbsp. spoon
• Sugar - 3 tbsp. spoons

To glaze the caps and decorate the legs:

• Poppy - 2 tbsp. spoons
• White of one egg - 1 pc.
• Chocolate (dark or milk, to taste) - 50 g.

Cookies "Mushrooms" recipe with photos at home

How to make shortbread dough

Cream the butter with sugar. If you remove the butter from the refrigerator in advance (15-25 before cooking), its creamy structure will easily mix with sugar.

Cut the butter into 1cm wide pieces to help the butter heat up faster.

Beat one chicken egg into the sugar-butter mixture.

Mix the dough vigorously, add 1 teaspoon of baking powder.

The flour must be sifted in advance and added to the dough in parts.

Knead a homogeneous shortbread dough.

Wrap the dough into a ball with cling film and put it in the refrigerator.

Divide the chilled shortbread dough into two parts. The mushroom stems will be formed from one, and the caps from the other.

Place the stems and caps on a floured surface. We form the parts of the mushrooms quickly, without allowing the dough to melt in our hands. Mushroom stems should have a pointed tip. Mushroom caps are a small depression on the inside (the place where the stem will be inserted).

How to make a mushroom cap: first roll a ball with a diameter of 1 cm, then lightly squeeze it with your palm to give it a flattened shape.

Don't worry if your mushrooms are not perfectly even and differ from each other in size and shape. In a real forest, all mushrooms are different.

To decorate the legs of the mushrooms, we need the white of one egg and a poppy seed.

Dip each mushroom leg in the egg white (immerse only the lower part of the leg), then lower it into a saucer with poppy seeds.

The size of the mushrooms may vary, but you need to try to ensure that the cookies are not large (the mushrooms will increase in size in the oven).

You need to try to ensure that only the lower part of the mushrooms comes into contact with the poppy seeds - this will make the cookies more beautiful.

Place the cookie dough on a baking sheet lined with parchment and bake in the oven for 15-20 minutes (until we see a golden “tan”).

While the “Mushrooms” are baking, prepare the icing for gluing the cookies together.

Honey (1 tbsp) dissolved on a stove with 3 tbsp will serve as a special “glue”. spoons of sugar.

Stir the sugar-honey mixture on the stove and bring it to a homogeneous liquid state.

So, it's time to glue the legs and caps to make delicious mushrooms.

The glaze hardens very quickly, so try to work quickly to have time to glue all the mushrooms together.

You can make a hole in each cap using a knife to make it easier to glue the mushrooms together.

Pour some glaze into the cavity:

Place the leg on the glaze and press down firmly.

These are the cute mushrooms you get. Leave the cookies for a while to allow the pieces to stick together.

In contact with

A common delicacy, cookies delight not only children, but also adults. Depending on its components, it comes in different types. The healthiest thing is considered to be the one that has the most natural ingredients. But its main advantage is that you can please the whole family with such a delicacy, showing off your culinary skills. Cookies in the shape of mushrooms, which are cooked on gas, came to us from Soviet times, but even now they have their fans.

Mushroom-shaped cookies in a gas pan

The classic cookie recipe, proven over the years, will not leave guests indifferent. And if you show a little creativity, these confectionery products will become masterpieces.

Ingredients

• wheat flour – 320 gr.
• granulated sugar – 300 gr.
• butter based on cream – 80 gr.
• sour cream – 275 gr.
• egg – 65 gr.
• soda – 7 gr.
• vanilla extract - 5 gr.
• egg white – 35 gr.
• cocoa – 45 gr.
• poppy – 50 gr.

Preparation

1. Melted butter is mixed with an egg and 200 gr. Sahara. Add soda and flour there, kneading everything thoroughly.
2. Vanilla extract and 100 g are added to the batter. sour cream. Knead the dough.
3. The semi-liquid dough mixture is poured into prepared molds in the form of mushrooms.
4. In a tightly closed form, the dough is cooked on gas for about four minutes on each side.
5. The finished mushrooms are laid out to cool on a plate and the containers are filled with a new mass of dough.
6. Chocolate glaze is prepared to decorate the mushroom caps. In a small saucepan, mix sugar, cocoa, 175 g. sour cream. Heat the dishes until a homogeneous viscous mass is obtained.
7. Mushrooms are held by the stems and the caps are dipped into the glaze. Place on a plate in the refrigerator.
8. Mushrooms with frozen caps and legs are dipped in a prepared white glaze made from sugar and protein. The leg, which is dipped in poppy seeds in the glaze.

Mushroom cookies are served with aromatic fruit tea.

If you add your own twist to the recipe: lemon zest, essence, then the old taste will take on new colors.

Mushroom glade cookies

The delicacy, prepared in a gas pan, is easy and quick to prepare. Even novice cooks can master this cookie recipe.

Ingredients

• wheat flour - 480
• potato starch – 150 gr.
• mayonnaise – 200 gr.
• butter based on cream – 200 gr.
• granulated sugar – 180 gr.
• vanilla sugar – 4 gr.
• soda – 12 gr.
• lemon juice – 21 gr.
• chocolate glaze – 100 gr.
• poppy seed – 30 gr.
• syrup - 20 gr.
• Sunflower oil – 5 gr.

Preparation

1. Beat eggs and sugar with a blender, add mayonnaise and melted butter.
2. Soda is quenched with lemon juice. Added together with starch and flour to the whipped mass.
3. When you have kneaded a thick dough, pour it into the grooves of the greased mold in the form of mushrooms.
4. The dough in the mold is baked on gas for no more than four minutes on each side.
5. We decorate the finished mushrooms with prepared chocolate glaze and poppy seed syrup. Chocolate glaze for the cap, and syrup and poppy seeds for the stem.
6. The decorated mushrooms go into the refrigerator for a few minutes.

Ready-made cookies in the form of forest mushrooms can be served with any fruit tea. And with warm milk it is suitable for a child as a light breakfast or afternoon snack.

Mushroom cookies with filling in a gas mold

Wonderful cookies that children and adults adore. Its recipe is very simple and accessible. The mushroom filler can be any jam, condensed milk, or custard. The main thing is to take into account the wishes and preferences of your family.

Ingredients

• egg – 65 gr.
• sugar – 125 gr.
• mayonnaise – 100 gr.
• vanilla - 1 gr.
• salt – 2 gr.
• soda - 7 gr.
• flour – 240 gr.
• margarine – 75 gr.
• butter based on cream – 50 gr.
• sour cream – 50 gr.
• granulated sugar – 125 gr.
• cocoa – 45 gr.
• dark chocolate – 50 gr.
• walnuts – 30 gr.
• condensed milk – 250 gr.

Preparation

1. Condensed milk in a jar is dipped into boiling water and kept there for two hours. Take out the finished boiled condensed milk and let it cool.
2. The yolk is ground with sugar.
3. Mix flour and margarine, rubbing everything into crumbs. Vanillin and salt are sent there along with sour cream.
4. The white is whipped to a thick foam and mixed with the yolk mixture. Quench soda with vinegar.
5. The egg mixture is mixed with margarine crumbs and the dough is kneaded.
6. Thick consistency dough is poured into a mold.
7. The finished mushroom halves are removed from the hot mold and, after they have cooled, one part is filled with condensed milk with nuts. Close with the second empty half, coating the edges with a sweet syrup of water and sugar.
8. Sour cream, cocoa and dark chocolate are heated in a water bath. Mushroom caps are dipped into the prepared fondant.

The resulting cookies are served with milk for children, and for adults with invigorating coffee or fruit tea.

Fly agaric cookies in gas form

Fun and interesting mushroom cookies that resemble fly agarics will make any table more festive. This recipe will appeal to adults and children who love something bright and unusual.

Ingredients

• margarine for baking – 250 gr.
• eggs – 195 gr.
• apple cider vinegar – 5 gr.
• table soda – 7 gr.
• granulated sugar – 300 gr.
• premium flour – 800 gr.
• deodorized vegetable oil – 5 g.
• cranberry juice – 250 ml.

Preparation

1. Beat eggs and sugar.
2. The margarine is melted and after it has cooled, added to the beaten eggs.
3. The soda is quenched with vinegar and everything is mixed with the addition of flour.
4. The finished semi-liquid dough is poured into molds.
5. The dough in the mold is baked for five minutes on both sides.
6. Cranberry juice is heated for several minutes with sugar.
7. Cooled mushrooms are decorated by dipping their caps in red cranberry syrup.

Fly agaric mushroom cookies are served on a plate with bright napkins or mastic decor.

• Before filling the mushroom-shaped mold with dough, it must be heated on gas and pre-lubricated with a silicone brush with deodorized natural oil or vegetable oil.
• If the dough is liquid, you can beat it with a blender. This will give it fluffiness and special texture.
• If the mushrooms stick to the mold, then the dough is of the wrong consistency. You can add a little more flour to it.
• When the mold does not open immediately, it means you still need to bake the dough from different sides.
• A silicone napkin will help remove excess dough that will come out of the mold.
• In order not to bother with preparing glaze for decoration, you can buy ready-made ones.
• small decorative details to create an attractive clearing can be made from mastic.
• The dough recipe has a classic structure, but you can use your imagination with essences and aromatic additives, as well as with the filling.

It turns out that the mushroom season can last all year round, especially if honey mushrooms, champignons and boletus are mushroom cookies. The ease of preparation and striking similarity to the original made this type of baking popular for many years. Mushrooms can be baked in a mold on gas, in an oven without a mold, or deep-fried, involving the youngest members of the family in the process.

Cast iron molds for baking on gas to this day remain unrivaled among many smart and high-tech gadgets. The recipes for them are simple, and the results are amazing in taste and appearance.

Composition of cookie dough in the form:

• 3 eggs;
• 270 g sugar;
• 180 g butter or margarine;
• 250 g sour cream;
• 5 g quicklime soda;
• 455 g flour.

Baking recipe step by step:

1. Melt the butter and let it cool slightly. Leave the soda mixed with sour cream to stand for a few minutes. Combine the eggs with sugar with rubbing movements, pour in liquid butter, add sour cream and flour, stir. The kneaded dough has the consistency of thick homemade sour cream.
2. Heat the mold for baking mushrooms on both sides over the flame of a gas stove, then grease with vegetable oil and fill with dough. Place the dough on only one half of the pan. During baking, the mass will increase in volume and fill all the voids.
3. Bake the mushrooms on both sides, turning the pan over the flame. Remove the browned baked mushrooms from the mold and repeat the procedure with another portion of dough. There is no need to grease the mold with oil before a new batch of mushrooms.

Deep frying recipe

Many housewives have a mold for brushwood made from liquid mushroom dough gathering dust somewhere in the depths of their kitchen cabinet. A proven recipe and a detailed description of the baking process will help correct this oversight and pamper your home with delicious baked goods that are so similar to real honey mushrooms.

To bake deep-fried mushroom cookies, use the following for the dough:

• 120-150 g flour;
• 2 eggs;
• 60 g mayonnaise;
• 60-80 g sugar;
• 15 ml vodka;
• 2-3 g vanillin;
• a little milk or kefir to bring the dough to the desired consistency;
• vegetable oil for deep frying.

Sequence of actions:

1. Grind the eggs with sugar, add mayonnaise, vanillin, flour and a little alcohol. As a result, we get a dough of such thickness that you can scoop it with a teaspoon, and it will quickly drain from the mold. If necessary, dilute with milk or kefir.
2. Pour oil for frying into a small container. When it boils, dip the mold into it so that it warms up thoroughly. Using a teaspoon, place a little dough on the ribbed surface of the mold. Quickly immerse it in boiling oil, pressing it slightly to the bottom for a couple of seconds to form a long, beautiful leg.
3. After a few seconds of deep-frying, the honey mushroom should begin to float freely, but if this does not happen, we help it by pushing out the leg with a wooden toothpick. Place golden brown mushrooms on a paper napkin to blot off excess fat. The finished baked goods, like ordinary brushwood, can be sprinkled with powdered sugar or left in their original form.

How to make a treat in the oven

Mushroom cookies cooked in the oven have two great advantages: they do not require special molds for baking, and children can be involved in the cooking process. They will enjoy not only the process of eating, but also creating mushrooms.

For delicious baked goods and a pleasant time with children you will need:

• 200 g powdered sugar;
• 220 g butter;
• 1 egg;
• 1 yolk;
• 40 g corn starch;
• 240 g flour;
• 2 g vanillin;
• 4.5 g baking powder;
• 200 g sugar;
• 75 ml water;
• 3-4 g citric acid;
• 30-40 g cocoa powder;
• poppy seed to taste.

How to make mushrooms in the oven:

1. Knead the butter, which has become softer at room temperature, with the bulk components of the dough (powder, starch, baking powder, vanillin and flour). Add the egg with the yolk and knead into a soft, elastic mass, which should be refrigerated for half an hour.
2. Divide the stabilized dough into pieces weighing 25 g. Form hats from half by rolling into balls, which are flattened on one side. From the other part, make legs in the form of sausages, 6-7 cm long and with a pointed cone on one side.
3. Place the caps and legs on a baking sheet lined with parchment. To ensure that the legs retain their shape and do not spread into a flat cake in the oven, they are baked in bags made of baking paper. Temperature and approximate baking time are 180 degrees and 25 minutes, respectively. So that you don’t have to cut out a recess for the stem in the caps, before baking you can press it with your finger and put a parchment ball, which can then be easily removed from the finished caps.
4. While the preparations are cooling, cook a beautiful light caramel-colored syrup from water and sugar. At the end of cooking, add citric acid to it.
5. We collect mushrooms. Dip the blunt end of the stem into caramel syrup and then into poppy seeds, allowing the syrup to set for 2-3 minutes. Make a small depression in the caps with a knife, into which insert the pointed part of the stem, previously dipped in syrup. Allow the parts to stick together well.
6. When all the mushrooms have been collected, add cocoa to the remaining syrup and heat it a little, then dip the mushroom caps in it and color them a beautiful chocolate color.

Mushrooms with chocolate cap

Another version of delicious shortbread boletus with chocolate caps involves using the following components for the dough:

• 100 g butter;
• 100 g sour cream;
• 200 g powdered sugar;
• 1 yolk;
• 3 g salt;
• 3.5 g baking powder;
• 400 g flour.

In the process of assembling and decorating the baked goods you will need:

• 1 protein;
• 200 g powdered sugar;
• 100 g dark chocolate;
• 50 g dry poppy seeds.

Progress:

1. Place soft butter, sour cream, powdered sugar and yolk in a mixer bowl and mix until smooth. Then add flour, baking powder and salt in small parts to knead the dough, which is soft but does not stick to your hands. Divide it into two halves and put it in the refrigerator for 1.5 hours.
2. Taking one part of the dough, roll it into a sausage and cut it into legs. For greater realism, the legs can be made of different lengths, but always narrower on one side. To prevent the legs from spreading, they should be frozen for 40 minutes in the refrigerator.
3. Meanwhile, roll the other half into balls, flatten them slightly, place them on a baking sheet lined with parchment and bake at 210 degrees for about 15 minutes. While the caps are still warm, cut a small hole in the bottom center for the stem.
4. When you're done with the caps, bake the frozen legs at the same temperature conditions. The sharp tip of the finished legs can be slightly trimmed, and all irregularities and roughness can be removed with a grater.
5. Prepare a thick glaze from egg white and powder and glue the caps and stems together. When the mushrooms are formed, dilute the glaze a little with boiled water and tint the bottom of the caps and stems, sprinkle the bottom of the stems with poppy seeds.
6. After this, all that remains is to dip the mushroom caps in melted chocolate and dry, fixing the boletus on a baking rack from the oven placed on a large bowl.

Without form using a bottle

At first glance, these cookies are difficult to distinguish from real champignons, and such delicious beauty is prepared without any equipment. To shape the cookies, you only need the thin neck of a plastic bottle.

When starting to bake crumbly champignons from shortcrust pastry, you should prepare:

• 180 g butter;
• 145 g powdered sugar;
• 2 eggs;
• 3 g salt;
• 7 g baking powder;
• 310 g flour;
• 190 g corn starch;
• 90-100 g cocoa powder.

How to knead the dough and form mushrooms using a bottle:

1. Beat soft butter together with powdered sugar until fluffy, then beat in eggs one at a time. Combine the bulk ingredients (except cocoa), mix thoroughly and add to the dough. The result should be a soft and plastic mass.
2. Divide the entire lump of dough into balls no larger than the size of a walnut. Next, dip the neck of the bottle in cocoa and press it into the dough ball so that part of it fills the neck, forming a stem. Using a rotating motion, unscrew the neck of the dough and place the formed mushroom on a parchment-lined baking sheet. To ensure that the champignons retain the roundness of their caps, they can be baked in suitable-sized hemispherical molds, for example, for nut cookies.
3. When all the champignons are formed, place the baking sheet with them in the oven for 20-25 minutes, preheated to 180 degrees. It is worth taking into account the fact that due to starch, the baked goods will be light, perhaps they will only slightly brown at the edges.

During Soviet times, filled cookies consisting of two halves were very popular. Forms for such baking made it possible to make nuts, cones, shells and mushrooms.

To bake mushrooms in this form on gas, you need to take:

• 2 eggs;
• 95 g sugar;
• 180 g melted margarine;
• 1.5 g soda;
• 2.5 g salt;
• 390 g flour;
• vanillin to taste;
• boiled condensed milk, thick jam or cream for filling.

Cooking method:

1. Pour margarine into the eggs mashed with sugar, stir, add slaked soda and other ingredients, knead until smooth.
2. Lightly grease the baking dish heated on gas, then fill the recesses in it 1/3 with dough and bake the mushroom halves over the fire, spending 2-2.5 minutes per batch. To prevent the baked goods from burning, the pan must be turned over every 30-45 seconds.

List of necessary products for one batch of shortcrust pastry with added starch:

• 110 g butter or margarine;
• 2 eggs;
• 110 g sugar or powdered sugar;
• 3 g salt;
• 5 g baking powder;
• 215 g starch;
• 335 g flour.

Preparation:

1. Grind soft, creamy butter with sugar or powdered sugar. After all the sweetener crystals have dissolved, stir in the eggs, salt and a mixture of baking powder, starch and flour. The dough should be quite dense.
2. Divide the total mass into four parts, wrap each part in film and put it in the refrigerator to stabilize. After 30-60 minutes, take out small dough balls one at a time and form mushroom cookies.