Pecan & Pot Shortbread Cookies
Perfect shortbread laced with cannabutter and pecan crunch. Yum!
Servings: 4 people
Cost: 20
Equipment
- One large mixing bowl
- Spatula and Wooden Spoon
- Parchment Paper
- Hand held mixer or stand mixer
Ingredients
- 1 cup cannabutter unsalted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/2 tsp pure vanilla extract
- 2 1/4 cups all purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cup pecans finely chopped
Rolling
- 1/4 cup sugar
- 1/4 cup pecans finely chopped
Instructions
- 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.