Mushroom Cookies

• 4 Tablespoons Butter, Softened To Room Temperature
• 1/2 cups Granulated Sugar
• 1 whole Egg, At Room Temperature
• 1 teaspoon Vanilla Extract
• 1-1/2 cup Cornstarch
• 1/2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 cups Cocoa Powder
• 2 Tablespoons Water
• 1/2 teaspoons Corn Syrup
• 1 teaspoon Poppy Seeds

1. Preheat the oven to 375u0b0F and line a large cookie sheet with parchment paper. Clean a large frosting piping tip and set aside.
2. In a medium bowl, whisk the butter and sugar together until creamy. Add the egg and vanilla extract and whisk again. Pour in the cornstarch and mix with your hands until a sticky dough forms. Slowly add the flour and baking powder until a stiff dough forms. Let the dough sit for 5 minutes.
3. While the dough is resting, place the cocoa powder into a small prep bowl, and put the water into another small prep bowl.
4. Roll the dough into balls, about the size of a walnut. I achieved this by using a 1-tablespoon measuring spoon. Place onto the cookie sheet.
5. Cup 1 dough ball in the palm of your hand. Dip the wide end of the piping tip into the water, and then into the cocoa powder and then press it onto the top of the dough ball. Gently pull it back. This will create the mushroom stem. I found that I needed to clean the piping tip after each mushroom. Just wipe clean with a paper towel. Return the mushroom to the cookie sheet and repeat with the rest of the dough balls.
6. Bake for 25 minutes. Cook on a baking rack.
7. Brush the ends very sparingly with the corn syrup and then dip into the poppy seeds, if desired.
8. Recipe from Sprinkle Bakes.

butter, sugar, egg, vanilla, cornstarch, allpurpose, baking powder, ubc, water, corn syrup, poppy seeds

Taken from tastykitchen.com/recipes/desserts/mushroom-cookies/ (may not work)