Cookies "Mushroom basket"

You will need
  • For the test:
  • - 2 eggs;
  • - 1.5 cups of sugar;
  • - 2 tbsp. spoons of sour cream;
  • - 100 g margarine;
  • - 1/2 tsp of soda;
  • - 4 cups of flour;
  • - vanillin.
  • For syrup:
  • - 0.5 cup of sugar;
  • - 4 tbsp. spoons of water.
  • For protein coating:
  • - 1 protein;
  • - 1 cup of powdered sugar;
  • - 0.5 tsp of citric acid;
  • - Mac.
  • For chocolate coating:
  • - 150 g of chocolate without additives;
  • - 3 tbsp. spoons of milk.
Instruction
Cooking dough. Melt the margarine, cool. Add eggs, sugar, sour cream, vanillin and soda. Mix everything, add flour, knead the dough.
Roll balls, flatten them a bit - it's hats. Place on baking tray.
Making legs - cut off a piece of dough, approximately the size of the legs (note that the dough rises a little during baking).
Roll the roller and cut diagonally, put the cut side on a baking sheet - you get pieces that resemble long triangles.
Put in a preheated oven, bake for 15 minutes at a temperature of 190 degrees.
In the cooled caps cut small holes with a knife.
Prepare a syrup for gluing the legs and gluing hats to the legs. Sugar with water put on fire. Boil for 5 minutes.
Arrange the legs in advance in pairs. Then very quickly glue them. And immediately begin to glue them to the caps. Then dip the sharp side into the syrup. Connect hats with legs.
Cooking protein glaze. Protein, icing sugar and citric acid mix. Next, we grease the legs with protein glaze, dip them in poppy seeds, put them on caps and in the oven to dry for 15 minutes, at a temperature of 100 degrees.
Cooking chocolate glaze: break the chocolate without additives into a bowl, add milk and put in a water bath.
Cooled mushrooms take a leg, dip in melted chocolate and set to cool down with the caps up into 100 gram glasses. Then in the refrigerator, to harden the chocolate glaze.


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