Spruce Tip Orange Shortbread by Barbara Cellarius
Not my invention. There are lots of versions of this recipe around. But I have modified the baking instructions and added a few ingredients.
1/4 cup fresh spruce tips
1 tsp. grated orange rind
1/4 cup sugar
1/2 cup butter, at room temperature
1 cup flour
1/4 tsp. salt
1 Tablespoon sugar crystals (optional)
Combine spruce tips, orange rind, and sugar in food processor and pulse until thoroughly mixed. Dice butter, add to sugar mixture, and and process until mixed. Then add flour and salt, mix until just combined. Be careful not to over mix. Press dough evenly into ungreased 8 inch square pan. Score/cut uncooked dough into 1-1/2 inch squares or fingers (rectangles) as desired, prick with fork, sprinkle with sugar crystals if desired.
Bake in pre-heated 325 degree oven for 25 to 30 minutes, until the cookies are set and just starting to turn golden (not browned). Re-score along lines cut before baking and let cool before serving. Store in an airtight container.
This recipe was adapted from Laurie Constantino.