Place the spruce tips in a food processor and process them until they are finely chopped.
Add the flour, sugar, and salt and process in bursts until fully mixed.
Add the butter and continue to process in bursts until the dough is crumbly and starting to come together. Scoop it out of the food processor, gather it into a ball, then press it into an 8X8 baking pan, cover it with plastic wrap and chill for 30 minutes.
While the dough is chilling, preheat your oven to 350F. When the dough has chilled, place it in the oven and bake until it is lightly golden, about 25-30 minutes. Remove from the oven and cool completely.
Cut into squares and eat, or crumble to use as cookie crumbs in other recipes. You can store the cookies in an airtight container for up to a week, and they also freeze well.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.