The Holidays are upon us and the best way to prepare is to make delicious sweets like today’s recipe: Pecan & Pot Shortbread Cookies.
These melt-in-your-mouth cookies combine cannabutter, brown sugar, cinnamon, vanilla and pecans to make the best, most flavorful batch ever.
It’s simple – one bowl is all you’ll need – and thankfully, no rolling pins for this one. (phewf!)
What Ingredients & Tools Do I Need?
This is a one-bowl batter which makes like simple for the Cannabis Chef, right? In case your pantry isn’t stocked, here’s what you’ll need:
Cannabis Butter (we’ll show you how below if you haven’t made it before)
Brown sugar & white sugar
Pure vanilla extract (no exceptions here)
All-purpose flour
Cinnamon
Salt
Finely chopped pecans
How Do I Make Cannabutter?
Easy! For beginners, we always like to remind you that you can’t just sprinkle weed in a recipe and call it a day.
There is a process, and it’s for a good reason – it will get you feeling high, and the weed is decarboxylated – meaning a nice even, activated strain for all of your edibles.
Here’s how to make your weed butter:
A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.
Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
Grind your dry cannabis or chop it till fine.
Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
Strain your butter through a cheesecloth.
Cool down
Now you can use the Cannabis Butter (Cannabutter)
Video
Notes
If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the cannabutter, brown sugar, and granulated sugar together on medium-high speed until combined for about 2 minutes.Beat in the vanilla extract on high speed.Add the flour, cinnamon, and salt, then beat on low speed until combined. Beat in the chopped pecans. The cookie dough will be thick
Turn the dough out onto a floured work surface and, with floured hands, divide or cut into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don’t have to be exact. Tightly wrap the logs in parchment paper and chill in the refrigerator for at least 3-4 hours.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
For Rolling: Mix the coarse sugar and chopped pecans together on a large plate. One at a time, roll the log into the mixture. Press it down so the nuts and sugar stick to all sides.
Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart.
Bake the cookies for 12-14 minutes or until brown around the edges.
And if you love how-to-videos, our YouTube channel has everything you need.
Share our post and comment below! We’d love to hear from you.
As always, happy canna-cooking!
Steph Van De Ven
I am a prof writer/blogger & love my daily dose. I'm Canadian-Dutch, a horse owner, and love exploring new CBD & THC recipes, trends & products to share with you! #Cannadish
