Crisp, buttery shortbread scented with the aroma of sweetfern are a great introductory way to enjoy the plant.
Yield: about 15 cookies
4Tablespoonsunsalted butterdiced small
¼cupall purpose flour
¼cupwhole wheat or other interesting flour
2teaspoonsdried sweet gale or sweet fern nutlets
2Tablespoonsmaple sugar or brown sugar
Grind the nutlets to a fine powder in a coffee grinder, then combine with the remaining ingredients and mix into a smooth dough.
Form the dough into a log, wrap in cling film and refrigerate overnight, or at least a few hours to hydrate the flour and ensure even cooking. If you haven't refrigerated cookie dough before, trust me, it's worth it.
Preheat the oven to 350, cut the cookie log into ¼ inch slices, and bake for 8-10 minutes or until lightly browned, then cool and store at room temperature in a covered container.