White Pine Shortbread

Chef: Laura Gilmour from Wild Muskoka Botanicals

Serves:  24 cookies
Prep Time: 15 minutes
Total Time: 40 minutes


  • 1/4 cup fresh White Pine needles, finely chopped (you can try cedar or other conifer trees leaves)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 Tablespoon water
  • 1/2 teaspoons orange zest
  • pinch of salt
  • 1 cup all-purpose flour


  1. Finely chop the evergreen needles/tips using a food processor, coffee or spice grinder (You can also use a knife but be sure to chop very finely.) The mixture may be a bit sticky and fibrous. Remove any large fibers or stray, whole needles.
  2. In a large bowl, combine the evergreen needles/tips, butter, sugar, orange zest, and salt. Mix with a wooden spoon until creamy.
  3. Gradually add the flour, mixing thoroughly after each addition to form a buttery ball of dough. You can mix with a wooden spoon, your fingers, or both
  4. Divide the dough between 2 large sheets of parchment paper. Using the paper as an aid, roll each piece of dough into a 1.5-inch diameter log. Wrap in plastic and freeze for 15 minutes. Meanwhile, preheat oven to 350°F.
  5. Unwrap the dough and cut into 1/4-inch-thick rounds. Depending on the conifer you used and the grinding method, you may see little fibers sticking out the edges of the cookies. These are harmless and fine to eat, but for prettier cookies, you can take the time to pick them out or smooth them down before baking.
  6. To bake, place the cookies 1 inch apart on parchment paper-lined baking sheets. Bake until the edges are golden brown, about 10 minutes. Transfer to a wire rack to cool.

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