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

Lactarius rubidus. © Alan Rockefeller (from mushroomobserver.org)

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.

Dessert

Overnight prep

8 dozen cookies

Ingredients

11/4C crumbled, dried candy caps (Lactarius rubidus or fragilis)

1 C unsalted butter

2 C light brown sugar

2 eggs, will beaten

3 C flour

31/2 tsp. baking powder

1/2 tsp. salt

1 C slivered, toasted almonds

1 tsp. vanilla extract

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.