BY CHEF SANDRA MALLUT, CULINARY CONSULTANT, 350 DEGREES CONSULTING
2-½ cups all-purpose flour
1 cup unsalted butter, softened room temperature (cannabis butter)
¾ cup white sugar
2 oz. liquid egg white or egg white
1 tsp. pure vanilla extract
2 Tbsp. chopped rosemary (finely chopped)
¾ tsp. kosher salt
2 tsp. orange zest oil (Amoretti.com) or orange zest
Use Splenda for a finishing touch before putting in oven
1. Preheat oven to 350° degrees. Using paddle attachment, mix butter and sugar in a mixing bowl to light and fluffy texture, about 2 minutes. Add egg/egg whites, orange zest oil (Amoretti.com) or orange zest and vanilla on reduced speed.
2. Add flour, rosemary, and salt, mix to combine. Halve the dough and roll into a log using plastic wrap and put into the fridge to solidify for baking.
3. Once solid, slice into ¼-inch rounds and top with Splenda – you will need to work fast if the cookies become too hot and melt you have to put into the fridge for about 15 minutes to get solid again so they don’t spread during baking. Bake cookies for 8-10 minutes depending on size.
Add 2 tsp. pumpkin spice
Add 1/2 tsp. cinnamon
Add 3 oz. cocoa powder and reduce all-purpose flour by 3 oz.
Add 3 oz. chopped dried cranberry
Add 2 tsp. orange zest oil or orange zest
Other fun ideas: Make an apple pie flavor using dried apples
and 2 oz. brown sugar
Please remember when cooking with medicinal cannabis you are cooking with a medicine and the medicine amount and portions of the food ingested should always be taken into consideration. Always start out with small portions or doses and wait 30 minutes to an hour before eating any additional portions of food that has been medicated.