• COOKIESPreheat oven to 350° F.
• Add both butters to the bowl of your stand mixer and cream on medium-high for 1-2 minutes, or until butter is smooth.
• With the mixer on low, slowly add the sugar and then the egg.
• Scrape the bowl with the mixer off.
• Turn mixer back on low and add in extracts.
• Allow all ingredients to combine fully.
• Add the baking powder and then the flour, 1/2 cup at a time, until fully incorporated. Ending with the cocoa powder.
• Remove bowl from mixer and drop dough onto a floured countertop. Roll out into a flat disc, about 1/2 inch thick.
• Cut cookies into 2-inch, 1 1/2-inch, and 1-inch cookies and bake at 350 for 6-9 minutes.
• Let cool on the cookie sheet until firm enough to transfer to a cooling rack.BUTTERCREAM
• Beat butter together with cannabis sugar in the bowl of stand mixer with paddle attachment on medium-high speed until light and fluffy. (about 3 minutes)
• With the mixer off or on low, add vanilla and almond extract.
• With the mixer on low, slowly add in confectioners sugar, cannabis sugar, milk, green food color, and salt; frequently scrape sides and bottom of the bowl.
• Once incorporated, whip frosting for at least 3 minutes on medium-high to high.
• If frosting is too thick to spread, gradually beat in additional milk.
• Store in refrigerator up to 2 weeks. Rewhip before using.

• Pre heat your oven to 400F
• Mix regular butter and cannabutter with 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
• Shape your dough into little balls and place on parchment-lined cookie sheet
• Bake for 10-12 minutes – don't let them get brown!
• Let them cool a bit, and while still warm, roll them in powdered sugar. Wait a few minutes,and roll them in again!

Speculoos Cookies Infused With Cannabis

• Combine Speculoos spices in a small bowl and mix until evenly distributed and set aside.
• In a large separate mixing bowl, combine flour, salt, baking powder, and spice blend. Mix until all blended.
• In another large mixing bowl,mix together the cannabutter, sugar, and brown sugar. Slowly mix in the egg.
• Add in the flour mixture and combine until well mixed and dough forms.
• Remove your dough from bowl and wrap with plastic wrap. Refrigerate for 4-6 hours.
• On a floured surface, roll out the dough to a ⅛- to ¼-inch (3mm – 6mm) thickness.
• Cut the dough into desired cookie shape.Optional: use speculoos style cookie molds to shape cookies.
• Place cookies on parchment covered baking tray and bake at 350°F (175°C) for 12-14 minutes.

• Preheat oven to 375 F
• Mix your cannabutter, brown sugar, egg and molasses until light and fluffy
• Add flour, soda, salt and all spices into a seprate bowl and mix well.
• Mix the dry ingrdients with the wet, until blended do not over mix.
• Using an ice cream scoop or soup spoon, divde batter into equal portions, and shape into balls.
• Roll each ball in granulated sugar and place on parchment lined cookie sheet – with enough space between each ball.
• Using a fork, smoosh each cookie down slightly – not all the way.
• Bake for 12-13 minutes nad let cool.

• Preheat oven to 350F. Line a baking tray with parchment paper and set aside.
• In a medium bowl, mix together the flour, baking soda and baking powder and set aside.
• In another bowl, mix together cannabis butter, salted butter and all sugars. Whisk using a hand blender or whisk, untill the mixture is creamy.
• Beat in eggs, 1 at the time with vanilla essence and combine it with the mixture.
• Now, combine all your dry ingredients with your wet ingredients.
• Add your chocolate chips in the mixture and fold untill all is evenly spreaded.
• Use an ice cream scoop or tablespoon to scoop out even sized cookie balls. Press them with your hand, so they get a nice cookie shape.
• Place them on your oven pan and bake the cookies for 10 minutes.
• After 10 min, take the weed cookies out and leave them to rest another couple minutes, untill they start to firm up and harden.
• Enjoy the most delicious cannabis cookies you will ever have!

• Preheat oven to 250° F.
• In a large mixing bowl, cream together the Canna-butter and sugar together. Add vanilla, flour and salt and mix well
• On a lightly floured surface, roll the dough out to 1/2 inch thick. Using a small round cookie cutter, cut out your cookies and place them 2 inches apart from each other, on a silicone baking mat, or on parchment paper covered baking pan. Bake in the 250 degree oven for 30 minutes or until the cookie begins to turn a light golden color. Place cookies on a wire rack to cool.
• Using a microwaveable bowl, add the caramel and evaporated milk and microwave for 30 second intervals to not burn the caramel. Mix well, and spread onto the cool cookie and allow to set.
• Using a small microwaveable bowl, add the chocolate and coconut oil together and then melt in microwave for 30 second intervals also, to not burn. Spread on top of the caramel and allow to set.

• Line a baking sheet with wax paper. Combine the oats, peanut butter, bitter and semi sweet chocolate chips, toffee bits, Cannabis butter and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the chocolate chips melt, 3 to 5 minutes.
• Scoop heaping tablespoons of batter onto the baking sheet and sprinkle each cookie with extra toffee bits. Freeze for 15 minutes before serving. The cookies can be stored in the refrigerator in an air-tight container for 1 week.
• Serve the Cannabis No Bake Toffee Cookies

• Mix all of your ingredients together EXCEPT chocolate chips.
• Blend everything together with your spatula/spoon until nice and smooth. Don't over mix.
• Roll into little balls, place on parchment paper, on the cookie sheet and pop into the freezer for 2-3 hours to harden.
• While your bites are chilling, go do something fun!
• When it's close to the 2-3 hour mark, you can start to melt your chocolate in your double boiler. Stir and make sure it's nice and melted – add a little regular butter if needed to get it super smooth.
• Take your peanut butter balls out of the freezer, remove chocolate from heat, turn off stove, and dip each ball in chocolate and place back on parchment paper.
• Leave to set for 15 minutes or so, and voila! Time to nibble!

• Decarb your weed ( 220 F for 20 minutes)
• Add your butter and decarbed weed together in a small dish/bowl
• Next, strain your decarbed weed & butter with a cheesecloth ( don't squeeze) over a seal tight glass container or mason jar. A smaller size will suffice.
• Refridgerate while you prepare the rest below.

PREPARING THE BATTER

• Sift your almond flour and powdered sugar using a very small-holed strainer into a large bowl – note: sifting is key! You need to get the finest form of flour you can, and the only way is sifting. Stir with a whisk and let it stand whlie you prepare another bowl with more ingredients.
• Separate your 4 eggs , and use only the egg whites. Place them in a separate bowl.
• Add in your 1/2 cup sugar and blend with a hand mixer, you should have stiff peaks with your mixture – then you know it's ready to add the dry ingredients.
• Slowly add in your dry ingredients while mixing on low. Do NOT overmix!
• Add in a tsp of green food colouring, gently fold it in. No overmixing!

PIPING

• Fill your piping bag with your mixture
• Create small circular 'dollops' on your parchment lined cookie sheet( basically: one small squeeze about the size of a Canadian dollar/ loonie). Make sure they are far enough apart, as they settle they'll expand and you don't want them to touch.
• Let them rest for one hour on the counter, uncovered.
• Then bake them in the oven for 220F for 40 minutes

FILLING

• While your macaroon shells are baking, you can prepare the delicious Cannabis filling!
• Add 1/2 cup Cannabis butter to a bowl, and slowly pour in 2 cups of powdered sugar in small batches until all mixed up. Then add 2 tbsp milk. Blend with a hand mixer until smooth.
• Put your filling into piping bags.

ASSEMBLY

• When your macaroons are ready, let them cool for 10 minutes or so.
• When fully cooled, you can pipe the filling inside and make your little macaroon sandwiches!
• Enjoy!

• Combine all dry ingredients in a large bowl and mix up very well
• Add all wet ingredients to the bowl and mix, mix, mix!
• When you have mixed everything up you should see a nice, firm dough-like mixture.
• With cold hands ( run them under cold water) take approx one soup-spoon full of the mixture and roll into balls
• If you like, you can then gentle roll the balls into shredded coconut or finely chopped nuts
• Place each ball on parchment-paper line cookie sheet
• Chill for 10 minutes in the fridge and enjoy!

• Line a 9 x 13 cake pan with parchment paper and set aside.
• In a large soup pot, add the Butter and melt on low heat.
• Add marshmallows and stir until melted.
• Turn the heat off, stir in the Caramel Bits and the Cereal
• Immediately transfer the Cereal mixture into the pan. Using the back of a spatula press the mixture flat in the pan going all the way to the edges, nice and even. Work fast here, to get the right shape!
• Let the bars cool down on the counter, uncovered.
• In the meantime, melt your choosen chocolate on stovetop.
• Use the parchment to lift the bars out of the pan.

  Cut them into small-size Bars, and place them on a cookie cooling rack.
• Drizzle your bars with chocolate, sprinkle nuts or even chocolate sprinkles on top.
• Let them set for about 5 minutes. Ready to eat, ready to enjoy!