Chocolate Mushroom Cookies

[Mike Nolan]

Chocolate Mushroom Cookies

These are a very tasty cookie and store very well.

Yield
20 dozen (If rolled out very thin)

Source: The original recipe and shaping instructions came from a magazine years ago.

Ingredients

3 ounces unsweetened chocolate
2 1/2 cups sifted AP flour (sift before measuring)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
5 drops red food coloring

Instructions

Melt chocolate and set aside.

Sift dry ingredients together.

Cream butter and sugar until fluffy. Add eggs, vanilla and food coloring. Add melted chocolate.

Mix in sifted dry ingredients a third at a time.

Chill overnight.

Preheat oven to 350 degrees.

Lightly grease cookie sheets.

On a lightly floured cloth, roll dough out to 1/8" thick, cut into 1 1/2" rounds, then using the same cutter, cut the circle into two parts. The smaller crescent moon shaped part is the mushroom cap, use the oval shaped part to form a stem. Overlap the two parts a little and press together to seal.

Bake for 8 minutes. Cool completely on a rack before frosting.

These can be stored for several weeks in a tightly sealed container before frosting them.

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• This topic was modified 8 years, 7 months ago by Mike Nolan.
• This topic was modified 8 years, 7 months ago by Mike Nolan.

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