|In October 2017, the Miller-Hooshiar Bunch went on a West Marin Food and Farm tour. We had the most amazing food! Seriously, I need to go back and take another tour. They had us sample some local ice creams, one of which had a secret ingredient which tasted a lot like maple. The secret ingredient was Candy Cap Mushrooms!!!! I know! Mind blown. I’ve been determined to incorporate these candy cap mushrooms into a dish, and I succeeded. WINNING!|
Grain-Free Sugar Cookie with Candy Cap Frosting
This recipe is a fun twist on a classic sugar cookie recipe. Candy Cap mushrooms do not taste like mushrooms. As the name suggests, they are sweet and taste like maple.
- ½ cup grass-fed butter room temperature
- 1 egg pasture-raised
- 1 cup coconut sugar
- 1 cup Otto's Cassava Flour
- ¾ cup tapioca starch
- ½ cup full-fat coconut milk
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp vanilla extract
- ½ cup grass-fed butter softened
- 3 tbsp Kite-Hill Cream Cheese or dairy based cream cheese
- 2 cups confectioner's sugar sifted
- 1 tsp candy cap mushrooms ground to a fine powder
- 1-2 tsp water as needed for consistency
- In a medium bowl, add the dry ingredients and set aside.
- Combine the butter and coconut sugar in a stand mixer with the paddle attachment until well combined. Add the egg, vanilla, and coconut milk and mix until well combined.
- On a low speed, add the dry ingredients to the wet ingredients until well combined.
- Place the dough on a sheet of parchment paper. Wrap up and chill dough for at least an hour.
- Dust a rolling pin and work surface with tapioca flour or cassava flour for rolling. Once dough has chilled, roll out the dough and use cookie cutters to form cookies.
- Bake at 350° F for 10-12 minutes. Cool cookies on a wire baking rack.
- Mix the butter and cream-cheese using a hand mixer until well-combined.
- Add the candy cap mushrooms and slowly add in the powdered sugar.
- If the frosting is too thick, add a little water and mix. If needed add additional water.
- Frost cookies and enjoy!