Spruce Tip Shortbread Cookies

I was just living my life when one of my friends on Facebook asked what everyone was foraging. And then suddenly I knew what I was missing, foraging! I immediately put my brain into gear and started hunting around my yard for things I knew we could eat. My mind was SET on Spruce Tip Shortbread!

My first step out the door led me to our 40-year Colorado blue spruce and lucky for me the spruce tips were JUST popping out. I picked a bowl full and whipped a few things on my must-make list. First up? Those Spruce Tip Shortbread Cookies! They’re just my style, quick and easy. Enjoy!

Spruce Tip Shortbread Cookies

spruce tip shortbread cookie

Foraging

Foraging is one of my favorite past times, I love to go out in nature and find foods I can safely eat. Not only do I find food for my family but these foods tie us to our ancestors in so many ways.

What did they eat? Where did they find it? HOW did they know what to eat? All good questions and perfect for a Foraging Mentor.

If you’re new to foraging I can’t help but suggest that you get a mentor. Chances are they’ve been in the wild for a long time, they’ll know what grows around you and if it’s safe to eat. They may also share their favorite picking spots. Or lead you to new ones.

What ELSE to do with Spruce Tips?

  • DRY THEM for winter teas-side note they will darken and turn light brown FYI
    spruce tips drying for tea
  • Make Spruce Tip Gravlax! If you have fresh salmon and fresh spruce tips, they work wonderfully together!
    Spruce Tips Gravlax Recipe

Unique!

These Spruce Tip Shortbread Cookies are unique and quite a conversation starter. People just wot believe what their eating. They don’t really taste like spruce, they have just a hint of spruce taste. Mixed with a simple shortbread recipe they make a flavorful combination that you’ll want to share with friends. I know what I’m taking to Palmer food swap next week, hint hint!

spruce tip shortbread cookie

If you already have a fave shortbread recipe well then, by ALL means, use it! If you don’t then use this one.

Whichever one you use just be sure to quit processing the dough when it’s still crumbly. If you keep at it until it’s a dough you’ll get shortbread that spreads. This is a universal shortbread fact, and not just for this recipe. Remember that when you’re making shortbread cookies in the future.

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spruce tip shortbread cookie
Yield: 32 cookies

Spruce Tip Shortbread Cookies

Spruce Tip Shortbread Cookies

These Spruce Tip Shortbread Cookies are unique and quite a conversation starter. People just won't believe what they're eating. They don't really taste like spruce, they have just a hint of spruce taste and bits of spruce tip mixed throughout the dough.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1/3 cup fresh spruce tips
  • 1/2 cup Sugar
  • 2 cups flour
  • 1/2 tsp salt
  • 1 cup butter, cold

Instructions

  1. preheat oven to 350˚
  2. line a baking sheet with a silpat baking liner or foil
  3. in a food processor chop the spruce tips, add the sugar and process again
  4. add the flour and salt, pulse to process one more time
  5. chop the cold butter in slices and drop in the processor
  6. pulse until mixed but not a complete dough ball
  7. pour out on the baking sheet, press together, then press out to a 12X8 rectangle
  8. use a knife to slice in 32 pieces, you can make them bigger or smaller if you like
  9. bake 22-25 minutes, remove from the oven before they turn brown but make sure they're set as well

Nutrition Information

Yield

32

Serving Size

32 cookies

Amount Per Serving Calories 91Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 15mgSodium 82mgCarbohydrates 9gFiber 0gSugar 3gProtein 1g

This nutrition information was calculated using a computer program, results may vary.

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6 thoughts on “Spruce Tip Shortbread Cookies”

  1. Yum! I collected and froze spruce tips this Spring and finally got around to making some cookies with them. Droolingly delicious fresh from the oven, and the spruce aroma is a bit stronger once they have cooled. Definitely make sure the tips are processed well as a few intact spruce needles made it through and were a bit overpowering in taste. Thanks for the recipe!

    Reply

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