Almond Candy Cap Cookies
Did you like the candy cap cookies served at the 2009 Fair? Here’s the recipe. Now all you need to do is get out and find some Candy Caps!
by Marje Young
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Lactarius rubidus. © Alan Rockefeller (from mushroomobserver.org)
Method
Reconstitute the dried candy caps in brandy and drain.
Sauté in 1 Tbl. butter until dry.
Cream butter with sugar until light and fluffy. Add eggs and beat until light again.
Sift flour, baking powder and salt together and work
thoroughly into the creamed mixture.
Stir in the candy caps, almonds and vanilla.
Shape into rolls 1 1/2 inches in diameter and wrap in
waxed paper or plastic wrap. Chill overnight.
Preheat oven to 375°F.
Slice the dough into thin slices and bake on greased
cookie sheets for about 8 minutes.
Recipe contributed:
February
2009
This recipe can also be found in From Duff to Dinner, a cookbook edited by the FFSC’s own Marjorie Young and the late Vince Viverito.
Objective:
Dessert
Total Time:
Overnight prep
Yield:
8 dozen cookies
Suggested Mushrooms:
- Candy cap (Lactarius fragilis, Lactarius rubidus, Lactarius rufulus)
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Ingredients
1¼ cups crumbled, dried candy caps (Lactarius rubidus or fragilis)
1 cup unsalted butter
2 cup light brown sugar
2 eggs, well beaten
3 cups flour
3 ½ tsp. baking powder
½ tsp. salt
1 cup slivered, toasted almonds
1 tsp. vanilla extract