Lithuanian Grybai
Serves: about 4 dozen
  • ½ cup honey
  • ¼ cup sugar
  • 2 Tablespoons packed brown sugar
  • 2 Tablespoons unsalted butter
  • 1 large egg
  • 1-1/2 teaspoons ground cardamom
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 1-1/2 teaspoons freshly grated lemon peel
  • ½ teaspoon freshly grated orange peel
  • 2-3/4 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 Tablespoons sour cream
  • Frosting (recipe below)
  • Poppy seeds
  1. Heat honey in large saucepan over medium heat until it bubbles around side of pan. Remove from heat; stir in sugars, butter, egg, spices, and peels.
  2. Measure flour, baking soda, and salt into mixing bowl; stir in honey mixture alternately with sour cream. Turn onto lightly floured board; knead until dough is easy to handle and not sticky, about 5 minutes. (Dough should be firm enough to hold impression of finger). Allow dough to rest 20 minutes.
  3. Heat oven to 350 degrees. Divide dough into 4 equal parts. Make mushroom "stems" from one part. Shape into 2 rolls, each 25 inches long and about ⅜-inch in diameter. Cut into 1-inch lengths, reshaping ends of each "stem" if necessary. Place 1-1/2 inches apart on ungreased baking sheet. Bake until cookies are firm, about 7 minutes. Cool on wire rack.
  4. Make same amount of "caps" as "stems." Form "caps" by shaping dough into ¾-inch balls; make indentations about ½ inch deep on one side of each with handle of a wooden spoon. Place indented side down 1-1/2 inches apart on ungreased baking sheet. Bake until cookies are light brown on bottoms, about 12 minutes. Cool on wire racks.
  5. Enlarge indentations in "caps" with grapefruit knife or small pointed knife. Dip one end of each "stem" into frosting and insert into "caps." Dry mushrooms cap side down.
  6. When dry, dip each mushroom into frosting, completely covering "cap" and underside of "cap," or covering "stem" and underside of "cap." (see photo) Allow excess to frosting to drip into bowl. Sprinkle frosted parts of cookies with poppy seeds. Lay on side on waxed paper to dry. Dry cookies completely before storing in airtight containers. Flavor mellows after 3-4 days. Store at room temperature no longer than 6 weeks, or in freezer no longer than 3 months.
  7. Frosting: Mix together 2 cups confectioner's sugar and 1 Tablespoon water. Stir in remaining water 1 teaspoon at a time, beating well after each addition.
Recipe by The Culinary Cellar at