When the weather turns cold and foraging season slows down, I generally turn to harvesting evergreen needles – pine, spruce, fir and hemlock. The past week or so I’ve been starting my day with a cup of pine needle tea. But, ummm, in the afternoon I’d like a cookie with that tea. Pine needle sugar cookies are perfect.
I like to use organic whole wheat pastry flour for cookies, and I find that I digest it much better than a lot of other wheat flours, but organic unbleached makes an awesome cookie, too. And organic coconut sugar is perfect for sweetening. The flour, and especially the coconut sugar mean that the cookies are a darker color, but I’m good with that. It’s the crispy, crunchy that I’m after.
I adore recipes that have a hint of orange and these cookies are no exception. I love the combination of the orange and the pine. But leave the grated orange rind out if you prefer.
For these cookies, the pine needles are used as the decoration, but they could just as easily be combined into the dough. Either way, these pine needle cookies are awesome.
Before we get to the pine needle sugar cookie recipe, you may be interested in other recipes that use pine. Many of these are medicinal.
And if you prefer a grain-free cookie, try these Almond Flour Sugar Cookies from Fit as a Mama Bear.
- Cream butter and sugar.
- Beat in eggs and vanilla extract.
- Stir in flour, orange rind, baking powder and sea salt.
- Cover and chill at least 1 hour (or overnight).
- Finely chop the pine needles in a food processor or blender and set aside for decorating the cookies.
- Preheat oven to 400°F.
- Roll chilled dough on floured surface 1/4" thick.
- Cut into shapes with cookie cutters. Place 1" apart on ungreased cookie sheet.
- Decorate as desired with pine needles.
- Bake for 5 - 6 minutes. Cool.
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