Growing Chefs! Ontario Grybai: Lithuanian Mushroom Cookies

Grybai: Lithuanian Mushroom Cookies

As convincing as they look, these cookies contain no actual mushrooms. They are a traditional Lithuanian treat typically eaten during the holidays. These cookies are just as much fun to make as they are to eat
Makes 3 dozen cookies
1/2 cup honey1/4 cup granulated sugar2 tablespoons packed brown sugar2 tablespoons unsalted butter1 large egg2 tablespoons sour cream1 1/2 teaspoons ground cardamom1 1/2 teaspoons ground cinnamon1/2 teaspoon ground cloves1/2 teaspoon ground nutmeg1 1/2 teaspoons freshly grated lemon zest1/2 teaspoon freshly grated orange zest2 3/4 cups all-purpose flour3/4 teaspoon baking soda1/4 teaspoon salt2 cups icing sugar1/2 cup poppy seeds, plus more as needed
Bowls of various sizesMeasuring cupsMeasuring spoonsStand mixer, or hand mixerSpatulaMedium potWhiskChopstick or paring knifeWire rackRaspBaking sheetParchment paperDish towel

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Measure honey, sugar, brown sugar, and butter and place into a medium pot.

Crack the egg into a small bowl. Measure sour cream and add it to the bowl with the egg.

Measure the cardamom, cinnamon, cloves, and nutmeg.

Using a rasp, grate orange and lemon zest.

Measure out flour, baking soda, and salt in a bowl together.

Measure icing sugar and poppyseeds.

Get Cooking!

Heat the honey, sugar and butter until butter is melted and everything bubbles together, about 2 minutes. Remove from the heat, and stir in the spices and zest.

Transfer the honey mixture to the bowl of a food processor, and add spices and zest. Beat on low speed to help cool down the honey mixture. When cool enough to touch, add the sour cream and egg. Mix together well, about 1 minute.

Add all of the dry ingredients, and mix until just combined. Allow the dough to rest for 20 minutes wrapped tightly in plastic wrap and placed in the fridge.

Heat the oven to 350°F. To make the mushroom caps, roll the dough into about 36 balls approximately 2 centimeters. Flatten into a mushroom cap shape, and place on a parchment lined baking sheet, leaving space in between the cookies for them to expand in the oven.

To make the stems, roll out small balls less than 1 centimetre and roll each of the 36 pieces into stems about 3 centimetres long, and have the stem taper to a point at the top. Each mushroom can look a little bit different, that is what makes them unique.

Bake the caps for 8 – 10 minutes until light golden. Bake the stems for 5 – 7 minutes, until light golden.

To make the icing, mix together icing sugar and 1 tablespoon of water. Add another 2 tablespoons of water, to make a thick icing that will act as the glue to connect the cap and the stem.

Using a paring knife or a chopstick, make a small hole in the bottom of the cap to connect the stem to the cap. Dip the stem into the icing, and place into the cap. Let dry upside down on a wire rack, about 30 minutes.

If desired, thin out the icing with more water, and dip the bottom ⅓ of the mushroom stem in icing. Dip them in poppyseeds, and let the cookies dry on a wire rack.