Keep these delicious THC infused holiday cookies safely away from children, stored in an airtight container and only bust them out when you are hosting your adult friends. Each cookie will have about 1.5 mg of THC in them if you follow my directions for making your infused butter so although they don’t pack much of a punch if you eat just one, they can either be served along side other infused apps or drinks at an adult only holiday party or gifted, making sure that you pack them with a nice label indicating that they are mildly infused.
Chocolate Dipped Gingery Pecan Shortbread
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temp
1/3 cup sugar
1/2 cup raw pecans, coarsely chopped
1 tsp vanilla
to finish the cookies:
approx 100 grams dark chocolate (I used 70%)
2 tbls canna butter
another 1/4 to 1/3 cup pecans, more finely chopped than the first 1/2 cup
2 tbls finely chopped crystallized ginger
1/2 tsp fleur de sel
Preheat the oven to 325F
Whisk the flour, baking powder in salt together in a bowl and set aside. Cream your butter and sugar together with the paddle attachment until nice and creamy – I like to do this for a good five minutes, scraping down the sides as needed. Add the vanilla and stir another few seconds before turning the speed to low and adding the 1/2 cup of chopped pecans. Let it take a few turns to stir the nuts in before adding the flour and let it stir, on low speed, until just combined.
Form a tbls of dough into little logs and put them an inch apart on a parchment lined cookie sheet. I found the dough to be very crumbly so it helped to kind of work each cookie a bit in my fist into a torpedo shape to soften it up a bit and get it to stick together. When all the cookies were formed, I went back and tried to gently gather the crumbs back into the cookies. Bake until brown around the edges, about 18 minutes.
Let them cool a couple of minutes on the pan before removing them to a rack to cool completely.
Put your chopped chocolate and canna butter into a double boiler over simmering water and melt, stirring the whole time. Remove from heat and put the second batch of 1/3 cup pecans, fleur de sel and the chopped ginger in a shallow bowl. Dip one end of each cookie into the chocolate (about 1/3 of the cookie), letting the excess chocolate drip back into the bowl before gentle rolling that coated end of the cookie in the nuts and ginger. Repeat with all of the cookies and let them sit on a wire rack set over a parchment lined sheet to catch the drips. I like to just use the cooled down baking sheet for this so I don’t have to waste another sheet of parchment. It will take at least an hour for the chocolate to harden and they stay fresh in an airtight container for about a week.