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)
- 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.
Quite an unusual recipe Shauna!
Love the glass impression. I have a cookie recipe from an old friend that used the same technique. It makes them look really special.