125 gr (125 ml = 1/2 cup = 1 stick)unsalted butter, room temperature
1/2 cup sugar
1 egg, room temperature
1 tsp vanilla extract
1 1/2 cups corn starch
1/2 cup plain flour, all purpose
1 tsp baking powder
4 tbsp cocoa
Cream the sugar with butter using a small egg whisker, then add the egg and vanilla extract, whisk. Add the corn starch, then mix with your hand. Gradually add the flour and baking powder, knead. You will have a very soft dough. Let stand for 5 minutes. Make chestnut sized balls with your hands. Put parchment paper on an oven tray and arrange them on it.
Place cocoa in a small bowl and pour 1 tbsp water in another small bowl. Wash and dry a glass soda bottle. Soak the rim of the bottle into the water, then dust it with cocoa. Press the rim of the bottle lightly on the dough (picture). Finish them all. Wipe the rim of the bottle with tissue paper every 3-4 times.
Preheat the oven to 375 F (190 C) and bake for about 25 minutes. Arrange them on the wire rack so they cool down.
19-20 Mushroom Cookies.