These delicious cannacookies are flaky and delicious, and eaten in moderation are a great way to portion your dope doses responsibly over the holidays. (To best gauge the effects on you, eat a single cookie then wait; it typically takes between one and two hours for the THC to metabolize through digestion.) We made our cannabutter in the slow-cooker over 18 hours at low heat, with 3.5g of sativa-hybrid shake and saved-up pre-vaped bud. Because our weedbutter was heated for such a long time in the Crock-Pot, we didn’t bother to decarboxylate the flower first, which is recommended to maintain maximum potency when making edibles.
Taste-testers confirmed these sweet treats made for a perfect low-key buzz, great for a relaxing winter walk through the Public Gardens, or nursing your holiday hangovers (both emotional and egg nog). They also freeze super-well, so you can save them for a sugary sweet mood boost as the excitement of starting a new year fades into the January blues.
1 ½ cups room temperature cannabutter
1 cup icing sugar (or powdered sugar)
3 cups all-purpose flour (13.2 oz)
- Preheat oven to 325°F.
- Blend cannabutter until smooth, using an electric mixer on medium speed. Add icing sugar and continue blending until creamy. Make sure to scrape the bowl and combine all the mixture thoroughly.
- On low speed, add flour and mix at low speed until well-blended. Dough will be fluffy and soft.
- Line an ungreased cookie sheet with parchment paper. Roll the dough out to approximately a quarter of an inch thick. You might have to gently knead the dough a bit to keep it from crumbling, but do not overpress. Cut into your desired shape. Keeping THC dosing in mind, aim to make them all the same, smallish size, like a Triscuit.
- Bake for 12 to 15 minutes, or until slightly golden in colour. (We added a few drops of green food dye to be festive!) Do not over bake. Remove from the oven and let cool.
Tell Lucy LaPlante your pot-related New Year’s resolutions at firstname.lastname@example.org.