Spruce Tip Shortbread Cookies with Orange and Cardamom
These spruce tip shortbread cookies are made with fresh spruce tips, orange zest, cardamom, and pecans for a delicious foraged treat with a bright woodland flavor.
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Servings: 24 cookies
Calories: 90kcal
Ingredients
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ¼ cup pecans (coarsly chopped)
- ½ teaspoon sea salt
- 3 tablespoon spruce tips
- 1 teaspoon vanilla extract
- 1 Cutie (tangerine) (juiced and zested, divided)
- 1¼ cup all-purpose flour
Icing
- ½ cup confectioners' sugar
- 2 tablespoon orange juice (from Cutie)
- 1 teaspoon orange zest (from Cutie)
Garnish
- 2 tablespoon spruce tips
- 2 tablespoon pecans
Instructions
- Add cubed butter, granulated sugar, pecans, salt, and 3 tablespoons of spruce tips to a food processor, pulse until combined.
- Add vanilla extract, 2 teaspoons of orange juice, ½ of the zest, and flour. Pulse until mixed, then transfer the cookie dough onto plastic wrap. Roll the dough into a log and refrigerate for 30 minutes to an hour.
- Use a bench scraper to slice the dough into ¼" sections. Arrange on a parchment-lined baking sheet and bake in a preheated 325℉ oven for 12 to 15 minutes or until golden around the edges.
Prepare Icing & Garnish Cookies
- Whisk confectioners' sugar, 2 tablespoons of orange juice, and the remaining zest until smooth.
- Add 2 tablespoons of spruce tips and 2 tablespoons of pecans to a small food processor. Pulse until ground.
- Dip cooled cookies into icing and garnish with ground spruce tips and pecans.
Video
Notes
- Use young, tender spruce tips for the best flavor and texture. Older spruce tips can be tougher and more resinous.
- Don't overmix the dough, just pulse until it comes together. Overmixing can result in tough cookies.
- Chill the dough at least 30 minutes before baking to prevent the cookies from spreading too much in the oven.
- Remove the cookies from the oven when the edges are just beginning to turn golden. Overbaking can make shortbread dry and crumbly.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack, as they will be delicate when hot.
Nutrition
Serving: 1cookie | Calories: 90kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Cholesterol: 10mg | Sodium: 49mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 5g
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