Shortbread and Weed Wedge Cookies
Crisp yet tender shortbread cookies with cannabutter baked in a circle to give you a wedge cookie
Servings: 0 people
Cost: 25 +/-
Equipment
- 1 large mixing bowl
- measuring cups and spoons
- Whisk and wooden spoon
- 2 x 8 inch cake pans
- Parchment Paper
- Hand mixer or stand mixer
Ingredients
- 1 cup cannabis butter unsalted, room temp
- 2/3 cup granulated sugar
- 1 1/2 tsp pure vanilla extract no skimping
- 1/2 tsp salt
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup coarse sugar to sprinkle on top after
Instructions
- Preheat oven to 325°F (163°C). Line two 8-inch cake pans with parchment paper leaving enough overhang around the sides to easily lift shortbread out.
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat thecannabutter and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as necessary. Add the vanilla and salt and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as necessary. Add the flour and cornstarch and beat on low speed for 1 minute as the mixture begins to combine.
- Divide dough in half. Press each half of dough into a prepared cake pan. You want it nice and compact in the pans. Sprinkle with optional coarse sugar. Dock the surface all over with a fork to prevent air bubbles.
- Bake the shortbread for 28-30 minutes or until very lightly browned on top and around the edges.
- Let sit on a rack for about 10 minutes before you slice through. Cut it like a pizza, and enjoy!