Boreal forest meets tropical fruit in a shortbread cookie.

Ingredients

• 3 cups unbleached flour
• 1 cup organic cane sugar
• 1/4 cup shredded sweetened coconut
• 10 tbsp pine powder
• 1/2 cup melted butter
• 3 eggs
• 1 tsp vanilla

Instructions

If you are unfamiliar with pine powder, it’s very simple to make, here’s a link: Pine Powder.

Place all dry ingredients into a bowl. In another bowl blend together melted butter, eggs, and vanilla. Mix the wet ingredients into the dry ingredients and blend well.

Roll cookie dough into balls about 3/4 the size of a golf ball and place on ungreased cookie sheet. Use a fork to flatten the cookies until they are about 1/4” thick.

Bake at 350°F for about 10-12 minutes. Makes about 5-6 dozen.

Found at: Edible Wild Food

Pine needle cookies that taste great. No pine nuts are used in this recipe.

Ingredients:

• 3 cups unbleached flour
• 1 1/2 cups organic cane sugar
• 8 tbsp white or red pine powder
• 1/2 cup melted butter
• 3 eggs
• 1 tsp vanilla

Instructions:

If you are unfamiliar with pine powder, it’s very simple to make, here’s a link: Pine Powder.

Place all dry ingredients into a bowl. In another bowl blend together melted butter, eggs, and vanilla. Combine the wet ingredients into the dry ingredients and blend well.

Roll cookie dough into balls about 3/4 the size of a golf ball and place on ungreased cookie sheet. Use a fork to flatten the cookies until they are about 1/4” thick.

Bake at 325°F for about 10-12 minutes.

Makes about 5-6 dozen.

Found at: Edible Wild Food