Buttery, cannabis infused (gluten free) almond shortbread loaded with crunchy almonds, toffee bits and chocolate drizzle!
Bake 300degrees F. for 12 minutes
Yields about 40 cookies
*about 3/4 teaspoon cannabutter per cookie
1/2 cup cannabis infused butter, softened
1/2 cup butter, softened
1 cup cream cheese, softened
1/2 cup brown sugar
1/2 cup granulated suagr
2 teaspoon almond extract
1/4 teaspoon salt
3 1/2 cups almond flour (or preferred gluten free flour or any flour you like)
1 cup sliced almonds
1 cup toffee bits
1/2 cup chocolate chips of choice for drizzle
1 teaspoon coconut oil
Cream butters, cream cheese and sugars. Add vanilla and salt, then flour. Mix until well incorporated. Mix in half the almonds and toffee- reserving about 1/2 cup of each for the tops (rough chop or break up almond slices and combine with toffee bits, set to side). Once combined, scoop and roll cookies into 1.5 inch balls. Roll cookies into almond/toffee mixture, place on cookie sheet and bake at 300degrees for 10 minutes. Pull cookies from oven and gently tap pan on counter to slightly flatten and create small cracks in the cookie's top for extra crunch; bake 2 more minutes. Cool for a few minutes on pan before transferring to wire rack to cool completely.
Once cookies are completely cooled- Melt chocolate for 1 minute 30 seconds stirring in every 15 seconds until smooth. Add 1 teaspoon coconut oil, stir until smooth. Put into piping bag and drizzle, cooled cookies with chocolate. Let chocolate set and enjoy!
@SweetTerpenes
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