Cannabis Infused Pumpkin Cookies with Tangie Butter Icing
Yields 15 about 3-inch cookies Baked at 400degrees F. for 12-15 minutes.
*I bake mine at 300degrees F. because my oven bakes too hot!
Each cookie has approximately 1 1/2 teaspoons cannabutter.
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup cannabis infused butter or coconut oil
1 1/2 cup brown sugar
1 egg
1 cup pumpkin (canned solids or fresh roasted and pureed smooth- recipe at bottom also!)
Combine- flour, baking soda, cinnamon, ginger, nutmeg, g. cloves and set aside.
Cream cannabis butter and brown sugar. Beat in egg. Mix in pumpkin. Gradually add flour mixture into pumpkin mixture.
Scoop by spoonful into 15 even mounds, onto lightly greased or silicon/parchment paper lined baking sheets. Leave about 2-inches between each cookie.
Bake in hot oven, for 12-15 minutes, turning at about 6 minutes, for even baking. They will be lightly colored when finished. Cool a few minutes on baking sheets before transferring to wire rack to finish cooling.
While cookies cool, prepare Tangie Butter Icing (recipe below) FYI- this is about twice as much icing as you need, but in order to write the recipe to be compatible with terpenes, it must be in this quantity for proper terpene dilution.
Tangie Butter Icing
1/4 cup butter, softened
1 cup powdered sugar
1/2 tablespoon plain yogurt (I prefer Greek but use your preference- plain or flavored)
1 drop Tangie Terpenes (I used True Terpenes) and 1/2 teaspoon orange zest or *1 orange, zested (only half) and juiced (entire)
Milk for thinning about 3-4 tablespoons ( *about 1 tablespoon with orange reduction)
*Zest half of the orange and set aside. Juice entire orange and reduce by half. Remove from heat, add orange zest and let cool completely.
Beat softened butter until smooth, add powdered sugar and cream until smooth again (it takes a minute fyi). Beat in yogurt, milk and Tangie Terpenes or *orange juice/zest reduction, until smooth. Put into piping bag.
With cookies on cooling racks (with parchment under them), not touching each other and completely cooled- drizzle Tangie Butter Icing on to cookies. Let set completely and then enjoy!
You can absolutely use cannabutter in this recipe if you like. Just remember it will make your cookies twice as potent! ;)
Roasted Pumpkin
1 baker pumpkin, cut down the center vertically and deseeded (you can season and roast the seeds too!)
1 tablespoon melted butter, brushed on the pumpkin flesh
1/8 teaspoon each- cinnamon, nutmeg, ginger
Place pumpkin, rind side down into casserole dish, brush flesh with butter and sprinkle with spices.
Roast at 350degrees F. for 20 minutes or until knife inserts through with ease.
Let cool. Scoop flesh from rind and puree in blender or food processor (add a tablespoon of water to help puree). Freshly roasted, homemade pumpkin solids! :) You can freeze whatever you don't use immediately- but I always use it quickly!
Enjoy!
*Tangie is more than 35% Myrcene
@SweetTerpenes
#sweetterpenes #11hydroxyexperience #cannacookies #cannabisinfused #infused #edibles #holidays #cookies #pumpkin #tangie #terpenes #baked #buttericing
Comments