2teaspoonspowdered candy caps (about 1/4 cup dried mushrooms, finely ground in coffee grinder)
4ouncesunsalted butter, softened but cool(1/2 cup, 1 stick)
1cupall purpose flour
1/3cuptoasted pecans, chopped
flaky sea salt, such as Malden, for topping the cookies
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 20-30 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.
Nutritional values are based on one of twenty four cookies.