Christmas Candy Cap cookies

  • Preparation: 30 min.
  • Cooking: 10 min.
  • Portions: 20


    1 cup butter

    70 gr brown sugar  

    50 gr white sugar

    7 gr salt

    pinch of white pepper

    20 gr macca

    20 gram candied ginger finely chopped

    10 gr  of dried candycap mushroom, powder.

    350 gr  organic flour

    5 gr  baking powder

    2 gr baking soda

    1 egg



Cream together the butter and both sugars. Beat in the egg.   Mix all other dry ingredients and stirr in the butter mixture.  

Shape the cookiedough in a log like shape, wrap with plastic foil. Freeze for an hour.  

Preheat the oven to 175°C.  Line a baking tray with parchement paper.  Slice the dough every 30 mm.  

Place the discs on the tray,  and bake for 8-10 minutes.  The cookies will stay light colored on top, but golden on the bottom.  

Cool down for a few minuts and enjoy! 


Recipe taken from:

Milk Mushrooms of North America: A Field Indentification Guide to the Genus Lactarius


Product Details

  • Author : Alan E. Bessette
  • Year : 2009
  • Pages : 294
  • ISBN : 9780815632290
  • Dimensions : 10.1 x 7.4 x 1.1 inches