Mushroom Cookies (Mantar Kurabiye)

"These Turkish traditional cookies are somewhere between Brazilian cornstarch cookies and melting moments. The mushroom-lookalikes are melt-in-your-mouth good with a light character. When they bake, the cocoa impression makes them look like little button mushrooms: very unique and a cute addition to a cookie tray!"
 
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photo by East Wind Goddess photo by East Wind Goddess
photo by East Wind Goddess
Ready In:
50mins
Ingredients:
8
Yields:
36 cookies
Serves:
18
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ingredients

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directions

  • Preheat the oven to 375.
  • Cream the butter and sugar.
  • Add eggs and beat well.
  • Add in the rest of the ingredients except for cocoa. Mix well by hand and knead. The dough will be quite soft.
  • Allow the dough to rest for 5 minutes.
  • Roll dough into 1-inch balls.
  • Place cocoa in a small bowl and pour 1 tbsp water in another small bowl. Soak the rim of a bottle cap in the water, then dust it with cocoa. Press the rim of the bottle cap lightly on the dough. You'll need to wipe the rim of the bottle with a tissue occasionally.
  • Bake for about 18 minutes. Don't let them turn a golden brown or they will lose the melt-in-your-mouth character!
  • Arrange them on the wire rack until they cool down.

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Reviews

  1. These cookies are the cutest! They are very unlike any cookie that I’ve had before and truly melt in your mouth! They aren’t as flavorful as many cookies people have had growing up, but they aren’t supposed to. As it is a traditional Turkish cookie and it supposed to be different than other cookies, it’s really cool and tastes very comforting. I like to pair it with Chai tea. ??
     
  2. The only good thing about this cookie is the fact that they look like mushrooms; it's neat. HOWEVER, the whole taste and texture is terrible. I feel like it calls for wayyyy too much cornstarch. All you can taste when you bite into them is cornstarch and flour. Also, I never write reviews for anything so consider this a warning. Don't waste your time.
     
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RECIPE SUBMITTED BY

I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines. I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list... My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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