Chanterelle Mushroom Cookies

Whisk together the egg yolks, water, sugar, salt, vanilla (you can substitute part of the sugar with vanilla sugar), liqueur, or another strong alcohol (optional) until smooth.

Gradually add the flour to the egg mixture and knead into a stiff dough.

Roll the dough into a log and divide it into small portions (I use 12 pieces).

Shape each piece of dough into a chanterelle mushroom (form the stem, flatten the cap, and score the characteristic gills with a fork).

Heat neutral vegetable oil in a saucepan (use a narrow saucepan to use less oil).

Deep-fry the mushrooms in the hot oil for literally 15-30 seconds, watching for a golden brown color.

Transfer the fried mushrooms to a paper towel or parchment paper.