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>> 1 cup softened butter
>> 1/3 cup fine sugar
>> 1 egg
>> 2 tsp vanilla extract
>> 1/4 cup pine powder
>> 2 1/4 cup unbleached flour (sifted)
>> Colored sprinkle
>> Small unfrozen or fresh fruit (I used aronia and sea buckthorn berries)
Place the butter and sugar in a bowl and mix well. Then beat in the egg and vanilla. Using a rubber spatula, slowly add in the pine powder and flour until mixed. Once thoroughly mixed, take half the dough and make into two balls. Wrap in plastic and place in the fridge for a minimum of 30 minutes.
Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper. Cut the end off a q-tip and have ready.
Unwrap dough and roll out between two sheets of parchment paper until dough is between 1/8" and 1/4" thick. You may need a small sprinkling of flour as the dough may still be a bit sticky. Using cookie cutters of choice, (try to keep them the same size for baking purposes), cut the cookies and remove the flash dough leaving the cut cookies on the paper. (Keep making dough balls and re-rolling until all used.)
First, wherever you desire (and this part is optional), make a small depression in the dough where you would like to add a berry. Press into that depressed area the berry. Next, use the q-tip to create a hole where you will hang your ornament (this is only if you want these cookies as ornaments). Then sprinkle the colored sprinkles over the cookies and softly place the rolling pin over the cookie so that you do not ruin the shape of the cookie.
Place cookies onto the parchment covered baking sheet. Double check that the hole you created is still there. Place in oven for about 8 to 12 minutes. Be sure to check them at the 8 minute mark because if small cookie cutters are used the time will be less. If using larger cookie cutters then it may take up to 12 minutes.
Once the cookies are slightly brown on the edges, remove from oven and let cool on the cookie sheet. After a couple of minutes of cooling check your holes to make sure you can still loop through ribbon. This must be done before they totally cool.
Only when they are totally cooled, then you can place a ribbon through them and hang them!
Be sure that these cookies are eaten within two or three days. Alternatively, you can keep in them in a cookie tin for up to a week.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe: Eastern White Pine, Sea Buckthorn
Recipe Category: Desserts and Snacks
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