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    Home / Desserts / Cookies
    5 from 6 reviews

    Salted Pecan Candy Cap Sables (Butter Cookies)

    By Alanna Taylor-Tobin on Feb 8, 2010 (updated Sep 17, 2022) / 17 Comments Jump to Recipe

    Ground candy cap mushrooms infuse these buttery cookies with big maple flavor. An easy candy cap mushroom recipe!

    close up of pecan sables
    Sandy, buttery cookies become an addictive conversation piece with the addition of ground candy cap mushrooms and flaky sea salt. When dried, candy caps taste like an earthy version of maple syrup, and add delicious flavor to many baked goods, including these buttery candy cap cookies.

    sables being cook pre cooking
    Most candy cap mushroom recipes call for rehydrating the dried candy cap mushrooms, then finely chopping them and adding them to cookie dough or other recipes. But I prefer to treat the dried candy caps like a spice, so I grind them in a coffee grinder, then mix the powder into the dough. Boom: big candy cap mushroom flavor in every bite!

    Here I start with a buttery sable dough (French for slice-and-bake butter cookie dough) dough. I tweaked the recipe from my favorite Fran Gage recipe (hers are cardamom). I then add chopped, toasted pecans to play up the maple flavor and add a bit of texture. The dough gets rolled into logs, chilled and sliced. A flurry of flaky Malden salt tops the discs and they bake into crumbly, sandy coins of heaven.

    roll of cookie dough
    Some shortbread cookies call for the addition of cornstarch, rice flour or powdered sugar, as their lack of gluten contributes a desirable sandy quality. I was surprised and pleased to find that the powdered candy caps had the same effect.

    cookies pre baking
    This recipe doubles easily. Extra dough logs store well in the fridge for a week or so, in the freezer for several months. The baked cookies keep for a week or more, stored in an airtight container. Go crazy and serve them with Candy Cap Creme Caramels.

    Looking for a gluten-free option? Add the ground candy cap mushrooms and toasted pecans to my gluten-free sugar cookie dough instead.

    stacks of sable cookies

    More cookie recipes:

    • Salty Double Rye Chocolate Chip Cookies
    • Gluten-Free Ginger Molasses Cookies
    • Triple Chocolate Chile Cookies
    • Maple Bacon Sugar Cookies
    • Anzac Biscuits

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this candy cap cookie recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 6 reviews

    Salted Pecan and Candy Cap Sables

    Print Recipe Pin Recipe
    Ground candy cap mushrooms infuse these buttery cookies with big maple flavor. An easy way to enjoy candy cap mushrooms!
    Alanna Taylor-Tobin
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Chilling time: 1 hour hour
    Total: 45 minutes minutes
    Servings: 24 1 1/2 inch cookies

    Ingredients

    • 2 teaspoons powdered candy cap mushrooms (about 1/4 cup dried mushrooms, finely ground in coffee grinder)
    • 4 ounces unsalted butter, softened but cool (1/2 cup, 1 stick)
    • 1/3 cup sugar
    • 1/4 teaspoon salt
    • 1 cup all purpose flour
    • 1/3 cup toasted pecans, chopped
    • flaky sea salt, such as Malden, for topping the cookies
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    Instructions

    • In a stand mixer fitted with the paddle attachment, cream together the candy cap powder, butter, sugar and salt until well combined and slightly lightened, about 2 minutes. (This dough gets creamed less than usual for cookies and cakes; it should be fairly dense and cool to make it easier to shape into logs.) Add the flour and pecans, mix on low until just combined. Fold the dough a few times by hand to make sure it is thoroughly combined.
    • Roll the dough into a log, about 12" long and 1" in diameter. (For a perfectly round log, roll in a sheet of parchment paper, using a bench scraper or ruler to squeeze the parchment tightly around the dough. See photo, above.) If not using parchment, wrap the log in plastic or wax paper. Chill until firm, 1 hour, or up to several days. (You can also freeze the logs. Thaw in the fridge before proceeding.)
    • Preheat the oven to 350º. Let the log stand at room temperature for 10 or 15 minutes. Unwrap, and slice the log into 1/4 - 1/2" coins. (Rotate the log every few slices to prevent it from flattening on one side.) Arrange the cookies, one to two inches apart, on baking sheets lined with parchment paper, and sprinkle each coin with several flecks of salt.
    • Bake the coins until they are nicely golden all over, about 15-25 minutes, rotating once or twice. Underbaked cookies will be bland and pasty, so let these go a bit longer than you think. They will crisp up as they cool.
    • The cookies store very well in an airtight container for up to a week.

    Notes

    Nutritional values are based on one of twenty four cookies.

    Nutrition

    Calories: 73kcalCarbohydrates: 6gFat: 4gSaturated Fat: 2gCholesterol: 10mgSodium: 26mgPotassium: 11mgSugar: 2gVitamin A: 120IUCalcium: 3mgIron: 0.3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    a crumbles sable

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    Reader Interactions

    Comments

    1. asmallfryup says

      February 12, 2010 at 2:42 am

      how are there any of those left to store well?

      Reply
    2. Will says

      February 15, 2010 at 5:30 pm

      I've tried quite a few candy cap cookies variations, but this one is my favorite! Thank you so much for sharing it with the world :)

      Reply
    3. Dawn says

      December 30, 2016 at 5:31 pm

      The cookies spread to very thin wafers with brown edges. They are more like lace cookies than sand cookies. I've tried them at two different temperatures - 350 and 375. I tried letting the dough sit for 10 minutes after the fridge before cutting and I tried cutting and cooking right out of the fridge. Nothing seems to work. Is the butter ration right or too much?

      Reply
      • Alanna says

        December 30, 2016 at 10:55 pm

        Hi Dawn, I'm sorry you're having trouble with these - that sucks. The recipe is correct - this is a standard ratio for sable cookies that I've made many times, and my friend Will who commented here long ago made this recipe with no trouble. Here's another recipe with the same ratios: http://leitesculinaria.com/93126/recipes-french-sable-cookies.html. But if yours are spreading regardless of the fixes you've tried (that is exactly what I would have tried, too!), then next time try adding a bit more flour - maybe 2-4 tablespoons. So sorry again that they're giving you trouble!

        Reply
        • Dawn says

          May 25, 2017 at 6:37 am

          Hi Alanna, I finally tried again with ground candy caps I'd saved in the cupboard and added about 1/8 cup more flour and they worked! They are lovely! Part of my problem was probably that I am using gluten-free flour. Sorry, I didn't mention that before. I made this batch to share with some friends to show them how mushrooms can be made into sweet goodies! Thanks!

          Reply
          • Alanna says

            May 26, 2017 at 11:35 am

            Oh that's wonderful! What kind of GF flour did you use?

            Reply
            • Dawn says

              June 08, 2017 at 4:33 pm

              It's one of three mixes in a book titled, Gluten-Free Flour Power by Aki Kamozawa and H. Alexander Talbot. I use it to make all kinds of things and usually can get away with a one-to-one ratio on recipes calling for wheat flour. Guess not on this one, though.

            • Dawn says

              June 08, 2017 at 4:35 pm

              Have you used Candy Caps in any other recipes, savory or sweet?

            • Alanna says

              June 09, 2017 at 11:54 am

              So good to know about that flour mix, thanks! I posted this candy cap creme caramel long ago. :)

    4. Carolyn Tillie says

      November 02, 2017 at 4:00 pm

      I’m confused about the candy cap measurement; 4 TABLESPOONS = 1/4 cup, so how does 2 TEASPOONS = 1/4 cup?

      Reply
      • Alanna says

        November 02, 2017 at 6:10 pm

        Sorry for the confusion! I updated the recipe to clarify. You start with 1/4 whole dried candy caps, then grind them finely in a coffee grinder, which should equal about 2 teaspoons.

        Reply
        • Carolyn Tillie says

          November 02, 2017 at 7:31 pm

          I should have waited for a reply.... I ground up enough for 1/4 cup dried mushrooms. They are sitting in the ‘fridge now, but I knew from the feel that it was too dry. It will have to wait until I can buy more butter and then figure out how to fix it before baking...

          Reply
    5. Olivier Galante says

      October 06, 2020 at 12:32 pm

      I made some for colleagues last year. One of them told me that the only thing she wanted before retiring was to taste one more time those cookies (that I made with self picked lactairus helvus from Québec). I am cooking them again tonight as she is retiring this week.

      Reply
    6. Mai says

      August 08, 2021 at 6:55 am

      Hello - do you have a substitution recommendation for the candy caps?
      Thank you!!

      Reply
      • Alanna says

        August 08, 2021 at 8:04 pm

        Hi Mai, the candy caps are really just for flavor, so you could either omit them, add in some ground spices (cinnamon, nutmeg, or cardamom would all be nice), or you could try using a more flavorful sugar such as maple sugar or coconut sugar. Please let me know what you try!

        Reply
    7. Andi says

      September 14, 2022 at 5:20 pm

      Just made these, they came out really lovely! The maple flavor of the candy caps totally comes through, and the way it's complimented by the toasted pecans, buttery goodness, and sprinkle of salt is a beautiful marriage. The texture was perfectly sandy without falling apart once you bite into it. I will say I checked mine at about 20 minutes in the oven and they were a little overdone, but again - still delish. Thanks for the recipe!

      Reply
      • Alanna Taylor-Tobin says

        September 17, 2022 at 10:54 am

        I'm so glad you loved this old recipe of mine! I went ahead and shortened the baking time, so thanks very much for the feedback!

        Reply

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