• Whisk the flour, baking powder, and salt together until combined. Set aside.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cannabutter and cream cheese together for 2 minutes on high speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg, vanilla, and almond extract on high speed..
• On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour.
• Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 20 minutes.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper 
• Pour the 1/2 cup of granulated sugar into a bowl.Scoop and roll balls of dough, about 1.5 Tablespoons of dough each. Roll each ball into granulated sugar then place on the baking sheets about 3 inches apart. Using the back of measuring cup or drinking glass, gently press down on each .
• Bake the cookies for 13-15 minutes, or until very lightly browned on the edges. Let cool cmpletely before frosting.

FROSTING

• In a medium bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, beat the cream cheese and cannabutter together on medium-high speed until creamy and no lumps remain, about 2 minutes. Add the confectioners’ sugar and vanilla extract. Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the frosting is creamy. Taste. Add a pinch of salt if frosting is too sweet. Spread on each cooled cookie, then decorate with sprinkles.

• In a large mixing bowl beat the cannabutter (or regular butter) on medium-high speed using an electric mixer until smooth and creamy, about 1 minute. Add the granulated sugar and brown sugar and mix until combined. Add the egg and vanilla and blend just until incorporated. Scrape the sides of the bowl and beat again for a few seconds. Whisk together the flour, baking soda and salt. Add the flour mixture to the dough in three additions, mixing on low to incorporate.
• Divide the dough in half and form each into a small rectangle. Wrap the dough in plastic wrap and refrigerate for at least 3 hours or up to overnight.
• In a small saucepan, combine the figs, dates, orange juice, candied orange peel, sugar, lemon zest and cinnamon. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 to 8 minutes or until fruit is soft and the mixture is thick. Remove from the heat and add the chopped blanched almonds and 2 tablespoons Grand Marnier, if using. Set aside to cool to room temperature. Cover with plastic wrap once cooled until needed.
• To assemble and bake the cookies, preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Remove the dough from the refrigerator and allow it to rest for 10-15 minutes before rolling out.
• Place a piece of parchment paper on a clean work surface. Generously dust the paper with flour. Roll one portion of the dough into a 10×8-inch rectangle. Cut each rectangle into two 10×4-inch strips. Portion 1/4 of the filling down the center of each strip (in a rounded mound). CHILL the dough and filling as is for 10-15 minutes before rolling into cylinders.
• Using the parchment paper as a guide, bring one long side of the dough up and over the filling. Repeat with the opposite side forming a tube and enclosing the filling. The dough should overlap slightly on top of the filling. Gently seal the edges.
• Carefully transfer the filled strips to the prepared baking sheet placing them seam side down on the pan. Bake for 12 minutes or until lightly browned. Remove and transfer to a cooling rack.

For The Lemon Icing or Glaze

• Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle on each cookie then top with colored sprinkles if desired.

• COOKIESPreheat oven to 350° F.
• Add both butters to the bowl of your stand mixer and cream on medium-high for 1-2 minutes, or until butter is smooth.
• With the mixer on low, slowly add the sugar and then the egg.
• Scrape the bowl with the mixer off.
• Turn mixer back on low and add in extracts.
• Allow all ingredients to combine fully.
• Add the baking powder and then the flour, 1/2 cup at a time, until fully incorporated. Ending with the cocoa powder.
• Remove bowl from mixer and drop dough onto a floured countertop. Roll out into a flat disc, about 1/2 inch thick.
• Cut cookies into 2-inch, 1 1/2-inch, and 1-inch cookies and bake at 350 for 6-9 minutes.
• Let cool on the cookie sheet until firm enough to transfer to a cooling rack.BUTTERCREAM
• Beat butter together with cannabis sugar in the bowl of stand mixer with paddle attachment on medium-high speed until light and fluffy. (about 3 minutes)
• With the mixer off or on low, add vanilla and almond extract.
• With the mixer on low, slowly add in confectioners sugar, cannabis sugar, milk, green food color, and salt; frequently scrape sides and bottom of the bowl.
• Once incorporated, whip frosting for at least 3 minutes on medium-high to high.
• If frosting is too thick to spread, gradually beat in additional milk.
• Store in refrigerator up to 2 weeks. Rewhip before using.

• Mix in a large pitcher, and add ice if desired. Chill in the fridge for an hour and then carefully pour into your favorite cocktail glasses & enjoy!

• Mix up all of your ingredients together except for Sprite and Candy Canes in a pitcher.
• Grab your cocktail glasses and slide a lime wedge around the entire rim a few times, pushing hard.
• Place your glass upside down into the sugar ( just pour the sugar on a plate) and rim your glass! If you don't have sugar, you can also crush up candy canes and use them here – make sure they're finely crushed.
• Pour your cocktail mixture evenly into all glasses, pop a candy cane inside and voila!

• Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine.
• Drop a lime wedge into the mug for garnish.

• Spray your muffin tin with non-stick cooking spray making sure to get all of the edges, sides and bottom.

  Taking one strip of bacon at a time, wrap the bacon into a circle around the sides so it acts like a muffin cup around the edges!
• Preheat oven to 350
• In a large mixing bowl, mix together eggs,sour cream, cannabutter, cheeses, 1 minced jalapeno, garlic powder, salt and pepper until everything is coated.
• Evenly pour your mixture into the 12 muffin tin cups.
• Slice up your other jalapeno and place little slices on top of each cup.
• If you have any left over cheese or you want to grate some more, feel free to sprinkle on top of every cup as well.
• Pop it into the overn for 12-15 minutes – checking it often. When the sides are golden brown, and the tops are completely melted and bubbling, everything is ready and done!

• In a medium heavy-bottomed saucepan stir together the sugar and water.
• Bring to a boil over high heat, stirring until the sugar has dissolved.
• Once the mixture reaches a boil, stop stirring and allow it to boil until it turns a deep amber color. Keep a watchful eye as it happends quick.
• Throughout the boiling time, you can swirl the pan gently occasionally.
• As soon as the sauce has turned a dark amber color, add the cannabis butter, keeping your face away from the pan, and whisk vigorously until the butter has melted and fully combined.
• Take it off the heat and quikly add the cream and keep whisking till a nice thick sauce. Add a drop of vanilla extract and your Salted Caramel Sauce is ready.
• Add a tablespoon to your cup of coffee with hot milk and top off with some foamed milk and drizzle with Salted Caramel Sauce.

• Peel and boil your sweet potatoes, then let them cool. About 30 minutes.
• Preheat oven to 325°. In a large bowl, beat the sweet potatoes, sugar, eggs, milk, cannabutter, salt and vanilla until smooth.
• Transfer to a greased 2-qt. baking dish. In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over sweet potato mixture.
• Bake, uncovered, for about 45-50 minutes.
• Serve immediately!

Gingerbread

• In a mixer, cream the butter until smooth. Add the sugar, and continue mixing until light and fluffy. Add the eggs, molasses and vanilla and mix some more.
• In a large bowl combine the flour, ginger, cinnamon, baking soda, cloves and salt. Gradually add the flour mixture to the butter and sugar. Put the dough in the fridge, covered.
• In the meatine, heat oven to 340°F. Cover two baking sheets with parchment and paper so you're ready!
• Sprinkle flour on your counter, grab the dough, and divide it in half and roll the pieces out to ¼ inch thickness. Cut out evenly-shaped / measured squares and rectangles from the dough- enough to make your house and roof, and transfer to the prepared sheets. Have extra dough? Make a few extra squares and rectangles as back up.
• Bake for about 15-18 minutes. The dough should not give when pressed lightly. Allow to cool fully.

ICING

• In a large mixer, whip the powdered sugar with the egg whites and cream of tartar. The process should take about seven minutes. The mixture should be thick enough to hold its shape.
• Using your icing, glue the walls ( your gingerbread squares) of the house together first. After attaching, allow it to set for at least 20 minutes. Propping the sides is helpful. Continue on with the roof and allow it to set completely. When it's fully 'glued' you can start decorating!