How to make redwood cookies

In the spring, coast redwood leaves have little bright green tips of new growth. Redwood needles are edible, but these redwood tips are the most tasty. They’re very tart in flavor with a slight evergreen taste. The redwood tips are high in vitamin C, making them ideal to help fight off colds and other ailments. I’m lucky enough to have a redwood growing in my yard, so I was able to grab some needles for this recipe. If you don’t have access to redwoods, rosemary, lavender, thyme, lemon zest, vanilla extract, or any interesting herb or zest you might have on hand can be used instead.

1. In the bowl of an electric mixer, using your hands, rub together the sugar and the coast redwood tips until fragrant, about 1 minute. This allows the oils from the needles to be released, intensifying the flavor.
2. Add the butter into the bowl and attach the bowl to an electric mixer, or use a hand mixer, and beat the mixture until light and fluffy, about 3 minutes.
3. Add in the egg yolk and continue to beat until combined.
4. Add the flour and salt and mix on low until just combined. Gather into a ball and turn out onto a floured work surface.
5. To make circular cookies, roll the dough into a log about 1 ½ inch in diameter. Wrap in parchment paper or plastic wrap and refrigerate until firm, at least 1 hour.
6. Preheat oven to 350° F. Line a cookie sheet with parchment paper. Remove dough from fridge and allow to soften slightly. Roll dough log in sanding, or granulated sugar, and slice into ¼-inch thick rounds. Place on cookie sheet and bake for 15 to 20 minutes until golden brown around the edges.
7. Transfer to a rack and allow to cool completely.

Total Time: 1 hour