Directions: |
Directions:Heat the honey in a large pan over medium heat until it bubbles at the sides of the pan. Remove from the heat; stir in the sugars, butter, egg, spices, and zest.
Combine the flour, baking soda, and salt into a mixing bowl; stir in the honey mixture alternately with sour cream. Turn onto a lightly floured board; knead until the dough is easy to handle and not sticky (firm enough to hold the impression of your finger), about 5 minutes. Allow the dough to rest for 20 minutes.
Heat oven to 350°F. Divide the dough into four equal parts. Make mushroom “stems” from one part. Shape into two ropes, each 25 inches long about ⅜-inch in diameter. Cut into 1-inch lengths, reshaping ends of each “stem” if necessary. Place 1 ½ inches apart on an ungreased or parchment lined baking sheet. Bake until firm and light brown on bottoms, about 7 minutes. Cool on wire racks.
From the remaining dough, make the same number of “caps” as “stems.” Form the “caps” by shaping dough into ¾-inch balls. Make an indentation about ½-inch deep on one side of each ball with the handle of a wooden spoon. Place caps, indented side down, ½ inch apart on an ungreased or parchment lined baking sheet. Bake until light brown on bottoms, about 12 minutes. Cool on wire racks.
Mix together the confectioners sugar and 1 tablespoon juice. Add another 2 tablespoons juice a little at a time, beating well in between, until the icing is combined.
Line a baking sheet with foil and fit with a wire rack. Enlarge the indentation in the cooled caps with a small, pointed knife. Dip one end of each stem into the icing and insert in the cap. Dip the cap into the icing, sprinkle the top with poppy seeds, and set the cookie on the rack to dry. Repeat until all the stems and caps are glued together and decorated the caps. Let dry for at least 15 minutes.
Store the cookies in an airtight container for up to six weeks or in the freezer for about three months. |
This recipe for Grybai (Lithuanian Mushroom Cookies) is from