The chill of winter gives us the perfect excuse to turn on the oven, warm up the kitchen, and try our hands at a new cookie recipe. One of our latest favorites comes from TABLE Magazine collaborator Anna Franklin, whose appreciation for a walk in the woods is expressed here in cookie form!

Pine Needle Shortbread Cookies Recipe

These shortbread cookies bring a touch of the outdoors inside, made with finely chopped pine needles blended into a buttery dough. Baked until golden and dusted with powdered sugar, they’re a fragrant winter treat that pairs beautifully with a cozy drink. Better yet: pine needles are rich in vitamin C, antioxidants and anti-inflammatories. Enjoy!

Pine Needle Shortbread Cookies

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• Author: Anna Franklin

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Description

An easy to make cookie with a subtle, aromatic flavor perfect for the Winter holidays.

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Ingredients

Scale 1x2x3x

• 4 cups all-purpose flour
• 1/2 cup cornstarch
• 2 tbsp finely chopped pine needles
• 1 cup powdered sugar
• 1/2 tsp sea salt
• 1 lb butter

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Instructions

1. Preheat oven to 350 degrees.
2. Put the flour, cornstarch, and pine needles in a food processor and blend until the pine needles are finely chopped and mixed into the flour. (This will make the pine needles very fragrant, but the flavor will mellow out once they are cooked.)
3. Combine the powdered sugar, salt, and butter with a pastry cutter into pea-sized pieces.
4. Add flour and mix until evenly incorporated and the dough forms into a ball.
5. Roll out dough to barely ¼-inch thick on a floured surface, and use your favorite cookie cutters to cut out cookies.
6. Bake for 8-10 minutes or until slightly golden brown.
7. Sprinkle with powdered sugar once cool, and serve. Grownups might try them with a cold glass of pine-infused Retsina wine from Greece.

Recipe and Styling by Anna Franklin
Story by Keith Recker
Photography by Dave Bryce
Plate by FD Ceramics

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