It's the holidays. Are you cooking with cannabis this year? Well, we think the ultimate cookie deserves a new cut, don’t you?
RECIPE AND FOOD STYLING BY CARRIE PURCELL
PHOTOGRAPHY BY ANDREW PURCELL
1 cup cannabis butter, room temperature 1 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
1⁄2 teaspoon salt
2 1⁄2 cups all purpose flour, plus more for dusting completely
Preheat oven to 350° F.
In the bowl of an electric mixer, add cream, butter and sugar until smooth. Add vanilla and egg. Mix until combined. In a separate bowl, combine baking powder, salt and flour. Add gradually to the wet ingredients and mix until combined – dough will be crumbly.
Lightly knead dough until it comes together and take out half. Roll out on a sheet of parchment paper to 1⁄4-inch thick, lightly dusting with flour if dough gets too sticky. Press with a cannabis-shaped cookie cutter and carefully transfer cuts to a parchment lined baking sheet. Gather, knead together and re-roll any scraps. Bake 6-8 minutes.
Let cool 5 minutes on baking sheet before transferring to a rack to cool completely. Decorate as desired!
1 stick of butter
1/8 to 1/2 ounce of dried cannabis flower
3/4 saucepan full of water
To make the cannabutter, melt the stick in a saucepan three-quarters full of simmering water.
Once the butter has melted, add crumbled and dried cannabis flower to the butter and water in the pan—start with one-eighth ounce or add up to one-half ounce total for a more potent experience.
Simmer butter-water-cannabis on lowest setting for three to four hours.
Strain into a heatproof container and refrigerate overnight until the butter separates.
Remove the finished cannabutter, discarding the larger leaf bits etc. that sink to the bottom.
Want a great tasting drink that pairs extremely well with these amazing cookies? Try our cbd cocktail recipe.