Super soft, slice and bake cannabis infused cookies with turmeric, nutmeg, cloves, ginger and cinnamon spiced dough wrapped up into a spiral with a vanilla almond dough! Made with almond flour! Egg free (contains dairy)!
Prep time: 3- 5 hours, including fridge time.Bake 300degrees F. for 11-12 minutesYields 20, 4-inch cookies
*approximately a little less than half a teaspoon cannabutter per cookie!
1 cup brown sugar1/2 cup cannabis infused butter, softened1/2 cup butter, softened1 cup cream cheese, softened1 teaspoon vanilla4 cups almond flourdash of salt1 teaspoon baking soda
For spiced dough:2 tablespoon ground cinnamon1/2 teaspoon ground cloves1/2 teaspoon ground nutmeg1/2 teaspoon ground ginger1/2 teaspoon turmeric
**you will need parchment paper for forming and rolling dough and at least 1 9x13-inch sheet pan.
Cream butters, cream cheese and sugar. Add vanilla to butters mixture. In separate bowl combine almond flour, baking soda, salt. Add dry ingredients into wet ingredients. Combine well. Dough is sticky. Separate dough evenly into two bowls. Set one bowl in fridge for 30 minutes. Add spice mix into second bowl of dough, incorporating completely. Refrigerate spiced dough for 30 minutes.
To form dough:
After 30 minutes in the fridge, remove "plain dough" and spread evenly into a 9x13-inch sheet pan lined with a piece of parchment paper (paper needs to be about 3 inches wider than sheet pan). Place parchment paper onto and smooth with hands or rolling pin to ensure even layer! Refrigerate another 30 minutes. Repeat this process with the spiced dough also. Once, both doughs are chilled for 30 minutes, carefully invert spiced dough on plain dough. Be sure to line up your edges well for a more uniform cookie. After you have combined the layers of dough, carefully but tightly roll into a log/roll using the paper to help you keep the roll tight! Wrap parchment paper tightly around dough roll, holding the ends of paper and rolling it across the cutting board to tighten the log and twist the paper to close the ends. Refrigerate for about 1 hour, or until dough roll is stiff enough to slice without smashing.
Unroll and slice into 20 even slices. Place about 5 to a pan for a 9x13 inch LINED baking sheet. These cookies will bake into about a 4-inch cookie, so ensure there is enough room around each cookie to accommodate.
Refrigerate dough until ready to slice/bake! Bake cookies at 300degress F. for approximately 11 minutes. Cookies will be extremely soft still. Leave to cool completely on cookie sheet before moving or they will break! Once, these are completely cooled they are still very soft and delicate cookies, so take care not to break these when moving them or packing them up! Enjoy! @SweetTerpenes #sweetterpenes #11hydroxyexperience #cannabis #cookies #cannacookies #cannabutter #softcookies #glutenfree #eggfree #spiced #spirals #sliceandbake
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