If you love Christmas trees and butter and sugar and happiness—these cookies are for you!
1 cup of Grand Fir-infused butter (2-3 sprigs of Grand Fir + 1 pound of butter)
1/4 cup fresh Grand Fir needles, removed from the stem
1 cup of icing sugar (I use organic cane sugar powdered via food processor)
1 teaspoon fresh lemon zest
1 egg yolk
3 cups of sifted red fife flour
Grand Fir sugar for dusting (optional, but awesome)
Preheat oven to 375°F
Snip a few pieces of Grand Fir and put them in a pot with your butter. I used a whole pound of butter because I usually double this recipe. Heat everything on low heat just until all the butter is melted. Remove from heat and cover. Allow the butter to cool to room temperature and then pop in the fridge. You should leave it overnight at the least to infuse, but if you can swing two days, that's even better. Reheat the butter the day you plan to use it and strain out the Grand Fir needles. Measure out a cup if you're not doubling the recipe and allow it to firm up again in the fridge before you make the cookies.
Time to make cookies!
Put the Grand Fir needles and sugar into a food processor and blend to chop the needles finely.
If you're using a large food processor you can carry on and make the cookies in it. If not, transfer your sugar to a mixer or a bowl if making by hand.
Cut the cold butter into squares and add it to the food processor along with the egg yolk and lemon zest. Give it a little whir and then add the flour slowly until you get a nice firm dough. You may not need to use as much as called for, so keep an eye.
Flatten your dough between layers cling wrap and roll to flatten. Place flattened dough on a cookie sheet and chill for an hour.
After an hour lightly flour your work surface and roll out half the dough. Cut out your cookies and place them on a parchment lined cookie sheet. Dust them with Grand Fir sugar (oh so conveniently available from Cordial Wildcrafted Consumables) and bake them for 10-12 minutes or until the edges appear golden brown. Allow them to cool completely and store them in an air tight container.