Makes 16 1”x 3” cookies
The trick to making shortbread is processing the dough just long enough so that it can be rolled out but still appears a little crumbly in the bowl. If you process the dough until it forms a ball or sticks together in the processor, the cookies will spread out on the baking sheet and their texture will suffer.
1/4 cup fresh spruce tips
1/4 cup sugar
1 cup flour
1/4 tsp. salt
1/2 cup butter (1 stick)
Preheat the oven to 300°F.
Process the spruce tips and sugar until the spruce tips are finely chopped. Add the flour and process in bursts to mix well, being sure to scrape out any sugar or spruce tips trapped in the corners of the food processor bowl. Cut the butter into 1/2” chunks, add to the processor bowl, and process until the butter is evenly distributed and the dough holds together when pinched.
Dump the dough onto parchment paper and form into an evenly thick rectangle. Roll out with a lightly floured rolling pin until the rectangle is 6”x 8”. Using a straight edge as a guide, cut the rectangle into 1” crosswise strips and then in half lengthwise to form 16 1”x 3” cookies. Prick each cookie 5 times with the tines of a fork. Carefully place on a parchment paper lined baking sheet.
Bake in the preheated oven for 23 – 26 minutes, or until the cookies are set and just starting to turn golden (not browned). Let cookies cool before serving. Store in an airtight container.