Candy Cap Cookies
This is a simple cookie with an unusual ingredient – candy cap mushrooms. Candy caps have a wonderfully maple scent and a slight maple flavor. I first made these during our mushroom festival in January as an example how mushrooms could be used. I wasn’t expecting much in the realm of great cookies. But this surprised me. It is a firm, crunchy cookie with a subtle maple flavor and not overly sweet. I would definitely make these again and not just for our annual mushroom celebration.
A quick word to the wise, though: use your dried candy caps within a year; unlike dried morels or porcini, which only get better with age, candy caps seem to lose some of their maple syrupy kick over time.
1 cup dried candy cap mushrooms
1 cup butter, softened, plus extra for sauté
1 cup granulated sugar
1/2 tsp vanilla
2 1/2 cups flour, sifted
1/2 cup toasted pecans, chopped
1. Rehydrate dried mushrooms for 20 minutes in enough warm water to cover. Wring out excess liquid, pat dry with paper towel, chop, and sauté several minutes with a nob of butter over medium heat. Save stock for another use.
2. Cream together butter and sugar. Beat in egg and vanilla. Slowly add flour while stirring, then chopped nuts and sautéed candy caps.
3. Roll cookie dough into three logs, each about 1 1/2 inches in diameter. Wrap logs in wax paper and freeze.
4. Pre-heat oven to 350 degrees. Slice cookies about 1/2 inch thick and place on ungreased cookie sheet. Bake for 8 – 10 minutes until bottoms of cookies are lightly golden brown.