Candy Cap Butter Cookies

Is it possible that a cookie as unassuming in appearance as a butter cookie can pack in even more scrumptious deep flavor? Why, yes. Our Wine Forest Candy Cap Extract blends smoothly and beautifully with butter, lending it a natural richness that compliments with subtle sweet, toasty maple notes.

Makes 4 dozen small cookies

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup plus 2 Tablespoons white sugar
• 2 Tablespoons light brown or Wine Forest Candy Cap Sugar
• ¾ teaspoon salt (to taste)
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 teaspoons Wine Forest Wild Candy Cap Mushroom Tincture/Extract
• 2 cups flour

1. Cream the soft butter, sugar, vanilla, Candy Cap Extract and salt together until fluffy. Check the salt level to taste.
2. Add the egg yolk and beat again, until fluffy and light.
3. Add the flour and blend smoothly until just combined.
4. Turn the light dough out onto some plastic wrap and form into a roll, then wrap.
5. Chill the dough roll until firm (overnight always works).
6. Cut the dough into ¼ inch thick coins, place 1 inch apart on baking sheet with parchment or a silpat, and bake at 350 degrees for about ten to twelve minutes, or until the edges start to turn golden.
7. Cool on a rack. These are best served soon, while crisp and loaded with that buttery perfume. Store in an air-tight container.