>> 1/2 cup butter
>> 1/4 cup granulated sugar + 2 tablespoons
>> 3/4 cup packed light brown sugar
>> 1 large egg
>> 1 teaspoon vanilla extract
>> 1 1/2 cups all-purpose, unbleached flour
>> 1/4 teaspoon baking soda
>> 1/4 teaspoon cream of tartar (or 1/2 tsp lemon juice)
>> 2 tablespoons ground cedar needles
>> 1/2 cup confectioner's sugar
>> 1 tablespoons milk
>> 1 tablespoon pure maple syrup
Preheat oven to 375 degrees F. Grease a muffin tin.
In a small saucepan, melt the butter then allow to cool 10 minutes. Once cooled, blend in the 1/4 cup sugar, and brown sugar until light and fluffy. Then blend in the egg until the mixture is once again, light and fluffy. Add the vanilla, lemon juice (if not using cream of tartar) and mix well.
In a small bowl mix the 2 tbsp sugar and ground cedar. Set aside.
In another large bowl, stir together the flour, baking soda, and cream of tartar (if not using lemon juice). Add to the dry ingredients the butter mixture and stir well until just combined. Then add in the cedar/sugar mixture.
Using an ice cream scoop, take a scoop of the dough (or use your hands) and roll it into a ball. Place into the greased muffin tin.Repeat until cookie dough is all used.
Bake 15-17 minutes until golden brown. Cool in pan about 15 minutes, before removing muffins from the tin and let cool completely.
Make the glaze. In small bowl place the confectioner's sugar, stir all remaining glaze ingredients until smooth and at a consistency to drizzle. (If need be, add more confectioner's sugar or maple syrup.)
Ingredient Tip: Although I made this using dried eastern cedar leaves, you can use any edible conifer needles that have been dried and ground into a powder.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
Recipe Category: Desserts and Snacks
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