Recipe for Mushroom Shortbread Cookies

Mix the flour, baking powder, almond powder, and sugar in the bowl of the mixer. Incorporate the diced butter and work until you achieve a sand-like texture. Add the liquid vanilla and bitter almond flavoring. Knead quickly. Wrap the dough and refrigerate it for 30 minutes.

Divide the dough into small pieces of about 16 grams, I obtained 40. Shape them into small balls and flatten them slightly, then place them on the baking sheet, leaving some space between them.

Put the cocoa in a cup. Dip the tip of the nozzle in the cocoa, then gently insert it into the center of the cookie. Bake for 15 minutes.

To finish, slide the sheet onto the work surface and let it cool. Be sure to wait until the cookies are cooled before handling them, as they are very fragile.