Sink into the smells of winter with this festive treat. Enjoy a classic shortbread accompanied by the flavors of the season. Grand Fir is a true fir endemic to the Pacific Northwest and one of that tallest trees of the Cascade range. It's inner bark and gum have been used as a lung tonic and antirheumatic. Additionally its essence is believed to assist in the neurological function brain. Working with the energy circuits of the prefrontal cortex and occipital lobe, Grand Fir essence can develop your cognitive function and even help regulate your circadian rhythm. As you enjoy this unique winter treat, let the Grand Fir aroma flow through you, carrying the tasty goodness through your whole sphere.
1/4 cup fresh clean Grand Fir needles (or any kind of local fir or douglas)
1 cup butter softened
2 cups all purpose flour (or flour of choice, I am using Bob's Red Mill Gluten Free Flour for Corn Dog)
1 teaspoon allspice
2 teaspoons fresh ginger finely minced (or sub 1 teaspoon dried ginger)
1/2 teaspoon vanilla extract
2/3 cup of sugar
1. In a blender or food processor pulverize the sugar and the fir needles together. My AllSpice was whole so I pulverized it at the same time. If you spices are powdered you can wait to add them later.
2. In a bowl or stand mixer cram together the butter, fresh ginger, vanilla extract, and fir needle-sugar blend.
3. Add flour and any additional dry spices. Mix until thoroughly combined and a dough forms.
4. Divide dough into 2 portions. Using wax paper or parchment roll into a 1.5" diameter log. Wrap and chill for at least 1 hour.
5. Preheat the oven to 350 F. Remove dough logs from the fridge and slice into 1/4" rounds.
6. Line the baking sheet with parchment paper and bake for 10 minutes until the edges are slightly golden.
7. After removing from the oven, sprinkle with sugar and allow to sit for 5 minutes before transferring to a cooling rack or plate.