Step 1

Put the sugar and fir needles in a food processor and process until the needles are finely ground. Pulsing the machine helps to get the needles broken down. Note that you will measure out 1/2 cup for this recipe and then use more for sprinkling. You will have extra sugar leftover, which you can use in tea, oatmeal, etc.

Step 2

Cream the butter and sugar (just 1/2 cup) together until completely blended. I use a stand mixer fitted with the paddle attachment.

Step 3

Whisk the flour and cornstarch together until well blended. Add to the butter mixture and beat until the dough comes together. Scoop out the dough onto a lightly floured surface and bring it together with your hands. Make sure there's no dry flour left, and then pat into a flat disk. Wrap in plastic and refrigerate for 2-3 hours, or until firm.

Step 4

Preheat the oven to 350F

Step 5

Roll out the dough on a floured surface to about 1/4 inch thick, and cut out cookies with a 2 inch cookie cutter. Place the cookies 2 inches apart on a parchment lined cookie sheet. Sprinkle the cookies with more fir sugar if you like, I think it adds a nice crunch to the surface. I like to refrigerate the cookies right on the pan for 15 minutes before baking. This helps the shortbread to hold its shape well.

Step 6

Bake for about 10 minutes ~ the cookies will still be pale, and soft to the touch. They will firm up as they cool. Let cool on the pan for 5 minutes before transferring to a rack.

Step 7

Cookies will last about a week, and can be frozen for longer storage.