Shortbread Cookies “Champignons”

by Editorial Staff

The fastest “Champignon” shortbread cookies! Soft and crumbly! Ready to bake such cookies in the form of mushrooms even every day! Cook and delight your loved ones.

Summary

Cook Time	15 mins
Course	Dessert
Cuisine	Russian

Ingredients

Butter (82.5%) – 180 g
Eggs – 2 pcs.
Powdered sugar – 150 g
Flour – 380-400 g (about 3 glasses of 200 ml)
Corn starch – 120 g
Baking dough – 10 g
Salt – 0.3333 teaspoon
Vanilla sugar – 1 teaspoon
Cocoa powder – 1 tbsp

Instructions

Beat the softened butter with a mixer for 1 minute. Then add vanilla sugar and icing sugar.
Add eggs. Beat until smooth.
Add starch, baking powder and salt to the resulting mass. Mix with a spatula.
Add flour in parts. We knead the dough.
The dough is smooth, soft and very pleasant.
We turn on the oven and heat up to 180 ° C. Take some dough, roll up a small ball (about the size of a walnut), put it on a baking sheet lined with parchment.
Dip the neck of the bottle in cocoa powder, slightly press it into the dough ball in the center, forming a mushroom leg.
We bake shortbread cookies in a preheated oven at 180 ° C for 15 minutes. Put the finished “mushroom” cookies on the wire rack and let it cool.

Bon Appetit! Enjoy cooking!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.