We recently went on a mushroom hunt with SF Forage in December, and it was wet and rainy at Salt Point state park, but the candy cap mushrooms were out in bunches, so we came home with lots of them. We made the standard candy cap cookie reciking arthur sourdough wafflespe from David Arora’s field guide to western mushrooms, and they turned out great!
- 1 cup butter
- 1 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
- 2 1/2 cups flour
- [optional] 1/2 cup raw cashews
Cream butter and sugar, add egg and vanilla. Add in flour and roll up into a log and freeze for a while until it’s cold and can be sliced. Slice into 3/16″ thick slices and bake on a cookie sheet at 350 degrees for 10-15 minutes.
12/2012: I cooked these the second time at 425, and they browned a lot faster and got dryer and crispier, which was good. Try it next time at 375 or 400.