Gabki (Mushroom Cookies)

Steps

1. 1
   Heat the oven to 180°C and line two baking trays with baking paper.
2. 2
   Beat the butter and sugar until creamy, then beat in the eggs one at a time. Stir the baker's ammonia into the yoghurt until dissolved and add it with the vanilla.
3. 3
   Work in the flour a little at a time and knead into a soft dough that holds its shape and no longer sticks — a dough that is too soft spreads, and the caps lose their dome.
4. 4
   Shape two-thirds of the dough into walnut-sized balls and flatten each slightly on one side for the caps. Roll the rest into finger-thick logs about 3 cm long for the stems, rounding one end.
5. 5
   Set the caps flat side down and the stems on their sides on the trays and bake for 15–18 minutes, until golden underneath but still pale on top. The ammonia smells strongly while baking; the smell is gone once they cool.
6. 6
   While the caps are still warm, hollow a small hole in the flat side of each with the tip of a knife, just wide enough to take a stem.
7. 7
   Put a little jam into each hole, push in a stem and leave for 10 minutes to set.
8. 8
   Melt the chocolate with the 30 g butter in a bowl over barely simmering water, stirring until glossy.
9. 9
   Holding each mushroom by its stem, dip the cap into the chocolate to cover the dome, let the excess drip off and stand it on its stem on baking paper until set.