A delightful recipe for toadstool-shaped cookies, featuring a rich butter dough, a cranberry and almond flour filling, and a vibrant red chocolate coating with crushed nuts. Perfect for festive occasions like Christmas or Halloween.
Cream the sugar, butter, and eggs until all are combined and smooth, about 5 minutes. Add sour cream, one tablespoon at a time, mix until well combined. Add baking powder and flour. Transfer the dough onto kitchen plastic, flatten into a disc, cover and refrigerate for 20 minutes.
Preheat oven to 350 F. Divide chilled dough, reserving 2/3 for mushroom caps, and 1/3 - for stems. Form 20 balls for the caps (each should weigh 20-23 grams), and 20 logs for the stems (each should weigh 15 grams and be apprx. 2 inches in length). Place on baking pan/cookie sheet lined with parchment paper 1" apart and bake for 12-15 min until bottoms of cookies turn light golden brown.
While the baked mushroom caps are still warm, scoop out approximately 1-1 1/2 tsp of the centers using a melon baller or measuring spoon. Mix the scooped out crumbs with the cranberry puree and almond flour. Fill the mushroom caps of the cookies with 1/2 tsp of the filling and insert the stem. Freeze for 10-15 minutes.
Once the filled cookies are set, dip the caps into red chocolate and drizzle with crushed almonds. Allow to set at room temperature or freeze for 5 minutes before serving or gifting!
