AuthorInfusedEatsTHC is decarboxylated and extracted into clarified butter oil yielding the highest psychedelic potency for our Cannabis Infused Chocolate and Marijuana Shortbread Cookies.
Grind marijuana to a very coarse meal.
Cube butter and add to small saucepan over low heat.
Now clarify the butter. As milk fat renders from the oil scoop it out, straining through mesh or cheesecloth.
Bring 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.
Bring 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. )
Stir in ground marijuana. Carefully monitor heat and keep oil as close to 250F as possible for [timer length=27]27 Minutes[/timer].
If 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!!!
Ground Marijuana will darken in the butter. Remove from heat and filter through a sieve and through a couple of layers of cheesecloth to refine.
Pour into a container for storage for 2 -3 weeks in the refrigerator or use right away.
Line a rimmed baking sheets with parchment.
Divide out 2 tablespoons of butter, set aside for chocolate sauce.
Whisk together flour and salt. In a bowl, beat butter until fluffy, 3 to 5 minutes.
Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more.
Beat in vanilla.
Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
Turn out dough, forming into a disk; wrap in plastic.
Refrigerate until firm, at least [timer length=60]1 Hour[/timer].
Preheat oven to 325 degrees.
Roll out disk to a 1/4-inch thickness.
Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Re-roll scraps. Repeat.
Indent cookies with desired stamps.
Refrigerate until firm, at least [timer length=30]30 Minutes[/timer].
Bake until firm and golden, 13 to [timer length=15]15 Minutes[/timer] minutes.
Let cool completely on a wire rack.
Melt 1/2 cup of chocolate in double boiler, add reserved butter and whisk together over heat until glossy and smooth.
Remove 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.
Let all cookies cool completely before transferring to a serving dish or storage container.
Video Credit: www.ruffhousestudios.com
Ingredients
Directions
Grind marijuana to a very coarse meal.
Cube butter and add to small saucepan over low heat.
Now clarify the butter. As milk fat renders from the oil scoop it out, straining through mesh or cheesecloth.
Bring 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.
Bring 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. )
Stir in ground marijuana. Carefully monitor heat and keep oil as close to 250F as possible for 27 Minutes.
If 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!!!
Ground Marijuana will darken in the butter. Remove from heat and filter through a sieve and through a couple of layers of cheesecloth to refine.
Pour into a container for storage for 2 -3 weeks in the refrigerator or use right away.
Line a rimmed baking sheets with parchment.
Divide out 2 tablespoons of butter, set aside for chocolate sauce.
Whisk together flour and salt. In a bowl, beat butter until fluffy, 3 to 5 minutes.
Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more.
Beat in vanilla.
Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
Turn out dough, forming into a disk; wrap in plastic.
Refrigerate until firm, at least 1 Hour.
Preheat oven to 325 degrees.
Roll out disk to a 1/4-inch thickness.
Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Re-roll scraps. Repeat.
Indent cookies with desired stamps.
Refrigerate until firm, at least 30 Minutes.
Bake until firm and golden, 13 to 15 Minutes minutes.
Let cool completely on a wire rack.
Melt 1/2 cup of chocolate in double boiler, add reserved butter and whisk together over heat until glossy and smooth.
Remove 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.
Let all cookies cool completely before transferring to a serving dish or storage container.