• Preheat Oven to 375°

Cookie Dough

• Combine and mix flour and salt in a bowl. Place the egg in a small bowl and whisk with a fork thoroughly.

  Whip shortening for a minute or two with a mixer. Add vanilla to the shortening and mix well.

  Add brown and granulated sugar to the shortening and mix for another minute or two until combined.

  Add the egg mixture to the shortening and blend well.

  Add portions of the flour to the sugar/shortening mixture and beat well after each addition. Once all the flour is added, beat for another minute.

Frosting

• Cream the Butter: In a mixing bowl, beat the softened butter until it becomes creamy and smooth. You can use a hand or a stand mixer with a paddle attachment.

  Add Vanilla Extract: Add the vanilla extract to the butter and mix until well combined.

  Gradually Add Sugar: Begin adding the confectioners’ sugar, one cup at a time, while mixing on low speed. Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated. Continue to mix until the frosting becomes thick and fluffy.

  Adjust Consistency: Add heavy cream or milk, one tablespoon at a time, until you reach your desired consistency. If you want a thicker frosting, use less liquid; use more for a smoother and lighter consistency. Be careful not to add too much liquid at once to avoid making the frosting too thin.

  Taste and Adjust: Add a pinch of salt if you use unsalted butter, which helps balance the sweetness. Taste the frosting and adjust the flavor or consistency as needed. You can add more vanilla extract for a stronger vanilla flavor.

  Beat Until Light and Fluffy: Continue beating the frosting for 2-3 minutes on medium-high speed until it becomes light and airy. This will give your frosting a lovely, creamy texture.

Assemble the Cookies

• Make Caps: Take about a tablespoon of dough and form a round ball. Then, place a knuckle in the ball to create a cap. Shape the cap around the top of your knuckle to create a little nook that will house the mushroom stem. Place flat side down on a parchment-lined cookie sheet.

  Make Stem: Take another tablespoon of cookie dough and form a cone with it. You’ll have a shape that is large on the bottom and pointy on top. Place the bottom on your cookie sheet and keep forming the stem.

  You can chill your shaped cookies in the fridge for 20 minutes. This will help the cookies not spread when baking.

Bake and Frost Cookies

• Bake at 375° for about 10 minutes.

  Once out of the oven, recreate the indentation on the bottom part of the mushroom cap.
• I applied frosting to my mushroom in a sweeping upward motion, dividing it into segments, but feel free to frost them in your preferred manner.

  Place a small dollop of icing on the stem’s top, then place the cap on the icing. Hold the cap and stem in place for a bit. Over time, the icing will harden and hold the two cookies together.