While many plants die back in the wintertime, pine (Pinus spp.) and other types of evergreen trees continue to boast fresh foliage that is perfect for foraging. Because pines are found worldwide and are pretty common in most places, it’s more than likely you have one or more varieties growing near your home.
Each pine species will have a slightly different flavor profile, so if you have several options, you can nibble the needles to find out which tastes best. Just avoid consuming Norfolk Island pine (Araucaria heterophylla), which is not a true pine, and yew trees (Taxus spp.), which are highly toxic. A local field guide can help you identify the evergreens that grow in your area.
Once you’ve found a suitable pine tree, gather the young, tender needles from the tips of the branches. Older needles work as well, but they tend to have a more bitter, tannic taste. You’ll only need a large handful or two. Then whip up a batch of pine infused sugar cookies for a festive, foraged treat this holiday season.
Pine has a delightful flavor that is citrusy and herbal, making it a tasty and unique addition to baked goods. It also boasts numerous nutritional and medicinal properties. Pine is rich in antioxidants, vitamins, and minerals. It also has anti-inflammatory effects.
Spread a little cheer this season by bringing a plate of these pine needle cookies to a holiday party, or packaging them up and gifting them to friends and family. This herbal twist on the classic sugar cookie just might become a new favorite that you find yourself making every year!
INGREDIENTS:
- 1 ½ cups brown sugar
- 1 cup softened butter
- 1 egg
- 1 ½ tsp vanilla extract
- 1 tsp almond extract
- 2 ½ cups white flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 2 Tbsp fresh pine needles, very finely chopped
MATERIALS:
Tree shaped cookie cutter
DIRECTIONS:
In a large bowl, mix together the brown sugar, butter, egg, vanilla extract, and almond extract until creamy.
Add the flour, baking soda, cream of tartar, and pine needles and stir until well combined.
Cover the bowl with plastic wrap or a silicone bowl cover and refrigerate it for 2 hours. This makes the dough a little firmer and less sticky, so it is easier to roll out.
Preheat the oven to 375°F. Roll the dough out to 1/16 inch on a clean and lightly floured countertop.
Use cookie cutters to cut the dough into shapes. Gently transfer the cookies to a cookie sheet. A spatula can come in handy to help keep from smooshing the shapes.
Bake for about 7-10 minutes or until the edges are very lightly browned. Exact baking time will vary depending on your oven and the elevation you’re baking at. If you do check the cookies and they don’t seem quite done, you can pop them back in the oven for another minute, but be sure to keep an eye on them as they can start to burn very quickly.
