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Marijuana Shortbread Cookies

By Infused Eats      

January 19, 2015

THC is decarboxylated and extracted into clarified butter oil yielding the highest psychedelic potency for our Cannabis Infused Chocolate and Marijuana Shortbread Cookies.

  • Prep: 2 hrs 30 mins
  • Cook: 45 mins
  • Yields: 12 -15 Cookies (3 - 4 Servings)



3.5 grams high-grade marijuana flowers

1 cup - 250ml Unsalted Butter


1 cup all-purpose flour

1/4 teaspoon salt

10 tablespoons Cannabutter, room temperature, divided

1/4 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

1/2 cup semisweet chocolate chips


Cannabutter Directions

1Grind marijuana to a very coarse meal.

2Cube butter and add to small saucepan over low heat.

3Now clarify the butter. As milk fat renders from the oil scoop it out, straining through mesh or cheesecloth.

4Bring butter to medium heat separating milk fat, pour through skimmer or cheesecloth to remove all milk fat. Now that the butter is mostly clarified, return the butter oil to a clean sauce pan.

5Bring to medium heat, using a candy thermometer, bring the oil to 250 Degrees F. ( Be careful not to touch the bottom of the pan with your candy thermometer, place it just barely off the pan bottom. Use a small, thick bottomed, durable sauce pan. )

6Stir in ground marijuana. Carefully monitor heat and keep oil as close to 250F as possible for 27 Minutes.

7If you get too hot, reduce or remove heat. Adjust duration to compensate if temperature reaches above 265F. Reduce time by ten minutes for every 20 degrees over 250 degree temperature reached. DO NOT EXCEED 290 F!!!

8Ground Marijuana will darken in the butter. Remove from heat and filter through a sieve and through a couple of layers of cheesecloth to refine.

9Pour into a container for storage for 2 -3 weeks in the refrigerator or use right away.

Shortbread Cookies Directions

1Line a rimmed baking sheets with parchment.

2Divide out 2 tablespoons of butter, set aside for chocolate sauce.

3Whisk together flour and salt. In a bowl, beat butter until fluffy, 3 to 5 minutes.

4Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more.

5Beat in vanilla.

6Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.

7Turn out dough, forming into a disk; wrap in plastic.

8Refrigerate until firm, at least 1 Hour.

9Preheat oven to 325 degrees.

10Roll out disk to a 1/4-inch thickness.

11Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Re-roll scraps. Repeat.

12Indent cookies with desired stamps.

13Refrigerate until firm, at least 30 Minutes.

14Bake until firm and golden, 13 to 15 Minutes minutes.

15Let cool completely on a wire rack.

16Melt 1/2 cup of chocolate in double boiler, add reserved butter and whisk together over heat until glossy and smooth.

17Remove from heat and immediately dip 1/2 of each cooled cookie into the chocolate and let cool on wax paper. Repeat until all cookies are dipped, double dip until chocolate is gone.

18Let all cookies cool completely before transferring to a serving dish or storage container.


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