Spicebush Cookies
(Lindera benzoin)

The Spicebush berries ripen in the fall, and if you have access to them, these cookies are excellent! 
The recipe is below:

1 Cup Coconut Oil
1 Cup Firmly Packed Brown Sugar
1/2 Cup Granulated Sugar
2 tsp. Vanilla
Extract
2 Eggs
2-1/4 Cups All-Purpose Flour, sifted
1 tsp. Baking Soda
1 tsp. Salt
2 TBSP. Dried and Ground Spicebush Berries (can be
dried in a food dehydrator or a 225 degree oven until they change from bright red to a
dull burgundy/brown)

Cream together coconut oil, brown sugar, and
granulated sugar in a mixer.  Add vanilla extract and eggs and mix thoroughly. 
Sift together flour, baking soda, salt, and spicebush berries.  Add flour
mixture to cookie mixture in 4 additions, mixing after each addition.  Drop
cookies from a teaspoon on an ungreased cookie sheet.  Bake at 375 degrees for
10 minutes.  Yield: about 3 dozen.