Candy Cap Tea Cookies (Gluten-free)
These ethereally light cookies are made extra distinctive by the flavor and aroma of cinnamon and maple syrup by way of a fungi known by its adorable common name of ‘candy cap’. Thats right! There’s no cinnamon or maple syrup in my recipe, but you will smell and taste these lovely characteristics thanks to a mushroom!
Yields approximately 20 one-inch cookies
Ingredients
3 teaspoons Candy Cap mushroom, dried, grounded
¼ cup powdered sugar
½ cup butter
1 teaspoon vanilla extract
½ cup Hazelnut flour
½ cup Bob’s 1 to 1 Gluten free flour
1/8 teaspoon sea salt
Additional pistachio or hazelnut or walnuts as garnish
Additional powdered sugar for dusting
1. Place candy cap pieces into a coffee grinder and ground until powdery.
Set aside.
2. In a medium bowl, cream powdered sugar and softened butter together, then mix in vanilla extract.
3. Mix the hazelnut flour and gluten free flour with salt until mixed well, then add to the creamed butter mixture in thirds, stirring to incorporate well with each addition.
4. Pre-heat oven to 350ºF. Use a small (1” diameter) scoop to shape each cookie and place them onto a parchment lined baking sheet. Be sure to place them about 1” apart.
5. Press a whole pistachio, or other nut of choice into each cookie, then place in oven and bake for 12 – 15 minutes until edges of cookies are browned.
6. Remove from oven and allow them to cool for about 10 minutes.
7. Dust with powdered sugar.
Cookies keep well in an air tight container up to a week, if you don’t eat them in a day.