1cupunsalted butter at room temperature. Do not try to use cold butter.
1/2 cupfir sugar, the recipe is below
1 3/4cupsall purpose flour
to make fir sugar
3-4Tbspfresh fir needles (substitute pine or spruce)
to make fir sugar
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.
Cream the butter and sugar (just 1/2 cup) together until completely blended. I use a stand mixer fitted with the paddle attachment.
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.
Preheat the oven to 350F
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.
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.
Cookies will last about a week, and can be frozen for longer storage.
https://theviewfromgreatisland.com/fir-sugar-shortbread-recipe/ January 2, 2020