Spruce Tip Shortbread
Traditional shortbread with a hint of citrus and resin that will instantly transport you to the wilds!
Prep Time
10minutes
Cook Time
14minutes
Prep Time
10minutes
Cook Time
14minutes
Ingredients
With spruce tip sugar
  • 1 cup softened butterWe use Organic Meadows pasture raised butter
  • 2 cups flourWe use white flour grown and milled locally
  • 1/2cup spruce tip sugar
Without spruce tip sugar
  • 1/2cup sugar of choiceI recommend organic cane sugar
  • 1/4-1/2 cup foraged conifer needles
Instructions
  1. If you do not have spruce tip sugar: If you have not made conifer shortbread before I would recommend starting with 1/4 cup. Finely chop your evergreen/conifer needles using a food processor, coffee grinder etc. The mixture will be sticky with resin. Remove any whole needles.
  2. In a large bowl or stand mixer combine spruce tip sugar (or sugar and finely chopped conifer needles) and butter. Mix until they are thoroughly combined and creamy.
  3. Adding 2 tbsp at a time start to blend in the flour to the sugar/butter mixture.
  4. Once all the flour has been incorporated roll the dough into small balls.
  5. Using a glass or small mason jar flatten your balls into a cookie shape.
  6. Sprinkle with a little bit of spruce tip sugar.
  7. Bake in a preheated oven (310 degrees Fahrenheit) for 14 minutes.