These shortbread cookies have a delicate pine flavor, giving a fresh and aromatic twist to a classic treat. Perfectly buttery and crisp, they’re topped with a delightful pine syrup glaze that adds a touch of sweetness and a citrusy aroma. If you cannot find fresh needles, substitute rosemary.

For the Cookies:

• ¼ cup fresh pine, fir, or spruce needles OR fresh rosemary, very finely chopped or pulsed in a food processor
• ¾ cup softened butter (real butter only, do not substitute with margarine)
• ¼ cup powdered sugar
• 1 ½ tsp vanilla extract
• 1 ⅛ cups all-purpose flour
• ½ cup cornstarch
• Pinch of salt

For the Glaze:

• 2 tbsp lemon zest
• ½ tbsp DRAM Citrus Bitters (optional)
• ½ cup powdered sugar
• 1 tbsp melted butter
• DRAM Pine Syrup (room temperature)

Preparation:

Cookie Dough:

• Cream the softened butter and powdered sugar in a mixer until smooth and lump-free.
• Mix in the vanilla extract and chopped pine needles or rosemary until evenly distributed.
• In a separate bowl, combine the flour, cornstarch, and salt. Gradually add to the butter mixture on low speed until incorporated.
• Chill the dough in the refrigerator for 30 minutes to 1 hour. Do not skip this step!

Shaping and Baking:

• Preheat oven to 350°F (175°C).
• Lightly dust a work surface with flour and roll out the dough to ¼ inch thick.
• Cut into small coins using a cookie cutter or glass. Place on a parchment-lined baking sheet or silicone mat.
• Bake for 8–10 minutes, watching closely to prevent burning. Cool completely before glazing.

Glaze:

• Mix powdered sugar, lemon zest, and melted butter in a bowl.
• Add DRAM Pine Syrup gradually (1 tbsp at a time), stirring until smooth and pourable. Adjust consistency with more sugar or a bit of water as needed.
• Brush glaze over cooled cookies with a spoon or pastry brush.