Preheat oven to 350 degrees F or 176 C.

Start by making a vanilla pine needle sugar, where all of your flavor will come from. Do this by mixing up your powdered and granulated sugar, vanilla bean and pine needles. Use a mortar and pestle or food processor to do this. If you don't have either, just finely chop the needles and mix in with the sugar.

Cream your butter with your sugar until fluffy and well incorporated.

Sift in the flour and corn starch with your butter and gradually mix. You will need to get your hands dirty and really mix well to incorporate all of the butter into the flour. Work it with your hands until the dough becomes a ball.

Cover in a chill for 30 - 45 minutes.

On a lightly floured surface, roll your dough out about 1 inch thick.

Cut into desired shapes and bake for 10 - 12 minutes in the preheated oven, or until golden at the edges.

Place on a baking sheet 1 " apart, though this dough willl not spread much. Poke holes with a fork if desired.

Let it sit for a few minutes before handling, shortbread has a fine crumb and crumbles easy. When ready to hadle, cool on wire racks, and store in an airtight container at room temperature.