In a medium-sized bowl, cream the butter until light and fluffy. Add flour, Parmesan, spruce tips, and salt and mix thoroughly until the dough starts to clump together.

Transfer dough to a work surface and press and pat it into a disc. Divide the disc in half.

With the first half, shape the dough into a squared log of about 1½ inches in diameter and 6 inches in length, pressing firmly. Turn the log on each end and press down to flatten the ends, too.

Repeat with the second half of the dough. Wrap each half tightly in plastic or waxed paper, twist the ends, and refrigerate for a good hour.

Preheat the oven to 350° F about 15 minutes before you plan to bake, and line two baking sheets with parchment paper.

Cut each log into ¼-inch slices—you should be able to get 12 slices from each one.

Arrange on a baking sheet about 1 inch apart. Bake for 15 to 18 minutes, until short-breads are just turning golden at the edges.

Remove from oven and cool shortbreads on a rack; as they cool, the spruce flavor becomes more pronounced.

Serve with eggnog, on a cheese platter, or with a quiet Rob Roy cocktail (recipe follows), sipped while gazing out the window at falling snow.