White Pine Cookies

When you feel like foraging, but have to wear snowshoes to do so, white pine cookies are a great thing to scratch that itch.

The key is chopping the white pine as finely as you can — I do this with a good pair of kitchen scissors.

This recipe can be plant-based, or you can use farm fresh nest laid eggs or grass feed free range milk.

If you’re not using eggs, combine milk and ACV and let set for about 5 minutes until it’s curdled.

• EITHER ¼ cup milk + 1/4 tsp acv
• or Large 1 chicken egg
• or 1 duck egg (add 1 TBSP milk)

Combine with:

• ¾ cup refined coconut oil, margarine, or grass fed butter
• 1 cup sugar
• ½ tsp vanilla
• 2 TBSP lemon zest

Cream until thoroughly mixed, set aside.

Combine with dry ingredients:

• 1.5 cups flour
• ½ tsp baking powder
• ¼ cup very finely chopped white pine
• ¼ tsp salt

Combine until just mixed.

Roll and shape into balls, and have a cute dog inspect them for size.

Refrigerate at least 2 hours, up to overnight.

Take this time to go out and do more foraging!!

I like to smush them with a greased glass that has a cool looking bottom, but a fork works just as well.

Preheat oven to 325 F 

Bake 6-8 minutes and cool on a rack.