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Salted Candy Cap & Pine Nut Cookies
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Created by wmr_admin, Saturday, 24 February 2018


There are a number of Candy Cap Cookie recipes out there, and many use pecans. I thought that pine nuts would bring in some of the coniferous notes from the habitat. I do a lot of cooking, but every once in while something magical happens.

  • 2 t. Candy Cap powder (about 1/4 C. whole dry mushrooms ground in spice grinder)
  • 1/2 C. European/cultured butter (1 stick)
  • 1/3 C. sugar
  • 1 C. all-purpose flour
  • 1/4 C. pine nuts, lightly toasted and coarsely ground in food processor
  • 1-2 T. almond milk
  • Flaky sea salt
  1. Cream Candy Cap powder, butter and sugar together about 2 minutes until lightened but not fluffy.
  2. Add the flour and pine nuts, mix until just evenly combined.
  3. This is a shortbread dough, and is a bit short. Cover the dough and refrigerate 30 minutes. Test to see if you can form and flatten 1" balls without much cracking. Add a little almond milk until you can with as little mixing as possible.
  4. Use plastic wrap to make a 12" x 1" log. Refrigerate another 60 minutes, or up to several days.
  5. Preheat oven to 350° F.
  6. Unwrap the log and cut into 3/8" medallions.
  7. Place them 1 - 2" apart on 2 cookie sheets, and sprinkle each with a few flakes of sea salt.
  8. Bake 25-30 minutes until lightly golden, swapping the cookie sheets halfway through.
  9. Let them cool completely; they will crisp up as they cool.
  10. They store well in an airtight container up to a week - if they last that long!
Additional Tips

The butter matters!

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