Candy Cap Shortbread Cookies
These sweet, unique little shortbread cookies are infused with the magically-maple-syrupy flavor of wild candy cap mushrooms.
Servings: 18 cookies
Ingredients
- 8 ounces unsalted butter very soft
- 2 tablespoons pure maple syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 3/4 cups all purpose flour
- 1/2 cup cornstarch
- 1/3 cup candy cap sugar
- Additional candy cap sugar, for topping the cookies
Instructions
- Cream butter with electric beaters until soft and light, 1-2 minutes.
- Add maple syrup, salt, and vanilla. Blend well.
- Sift in flour and cornstarch. Add candy cap sugar. Beat ingredients on low just until the dough starts to come together.
- Turn dough out onto a flat work surface covered with parchment. Roll dough in between 2 pieces of parchment paper (don't add flour, it will make the cookies tough!) until fairly thin, about 1/4 inch.
- Chill dough for at least 20 minutes to firm up, then cut dough into desired shapes using cookie cutters, a sharp knife, or a biscuit cutter.
- Chill again for at least 20 minutes before baking. While cookies are chilling, preheat oven to 325° F and line 2 baking sheets with parchment paper.
- Bake cookies until firm but not yet browning, about 12-15 minutes. Time may vary depending on the size of your cookies.
- Allow to cool slightly, then sprinkle liberally with additional candy cap sugar.