What a delicious way to celebrate our local, native conifers! Make sure you can identify the tree you want to use, as some trees with needles, like yew, are not safe to ingest. Our local douglas fir, coast redwood and various species of pines are all delicious in their own way, though; nibble some foliage to get a sense of the flavor, if you are unsure. Mincing the needles finely lets the flavors release into the buttery dough, while the texture remains smooth.
1½ cups butter, softened
1 cup sugar, divided
½ cup conifer needles (douglas fir, redwood, pine, etc.), finely minced
2 teaspoons lemon zest
½ teaspoon salt
½ teaspoon vanilla
2 teaspoons orange zest
1 teaspoon lemon juice
3 cups flour
Gather several foot-long branch tips from any of our local native conifers. Douglas fir, redwood and various pine species are all excellent, flavorful choices. (Those without access to these trees can substitute rosemary, if desired.) Use sharp trimming scissors to cut the needles finely, directly off of the twigs. Alternatively, pulse needles (removed from branches) in a food processor, or mince finely with a sharp knife. Measure ½ cup minced needles.
Combine about ½ cup of the sugar with the minced conifer needles and the lemon zest in a mortar and pestle to release the flavorful oils. If you don’t have a mortar and pestle, just combine in a small bowl and let sit until ready for use. The longer it sits, the stronger the flavor. You can also mix the sugar and conifer needles together and store them in a jar, for several weeks ahead of time, to use as flavoring for these and other baked goods.
In a large mixing bowl, combine the needle mixture with the remaining sugar, butter, salt and vanilla and cream well until fluffy.
Add the orange zest, lemon juice and flour, ½ cup at a time. The dough will be crumbly at first but the zest and juice help keep it together. Gather dough with your hands and roll into an oblong log. Chill for at least 1 hour in the refrigerator.
When ready to bake, preheat the oven to 350° F. Remove dough from the refrigerator and slice with a sharp knife into ¼-inch-thick rounds. Place on a baking sheet lined with parchment paper and bake for about 10 minutes. Makes about 3 dozen cookies.
About the author
Amber Turpin and Jessica Tunis live with their respective families in the green folds of the Santa Cruz Mountains. They share a love of food and writing, adventure and good company. Their collaborations on these pages are a natural extension of many good times spent together, gathered in kitchens and backyards near and far.
