Shortbread and Weed Wedge Cookies

Today I’m going to show you how to make super buttery and delicious Shortbread and Weed Wedge Cookies.

A little twist on a festive and traditional cookie yes, but absolutely no compromise on taste.

Plus? These bad boys are so super easy to make and loaded with our decadent cannabutter recipe, so you’re going to feel high and mighty this Christmas season for sure!

You Will Love This Shortbread Recipe

I just have this warm and fuzzy feeling that you’re going to love this recipe.

Here’s what you need, and it’s super simp:

• 6 ingredients for your dough PLUS lots of optional add-in’s making it fun and creative
• no rolling pin, no cookie cutters means less clean up
• just one mixing bowl, that’s it!
• you don’t have to chill the dough at all – saves you time
• it’s egg-free and I don’t know about you but I love eggs, they just don’t love me back
• delicious alongside coffee, tea and hot cocoa
• the texture is crumbly and tender
• the taste is canna-buttery and mildly sweet.

6 Ingredients Is All You Need

1. Unsalted Cannabis Butter: as the base for most shortbread recipes, butter makes these cookies soft and perfect. You’ll need to use room-temperature cannabis butter that’s still a little cool to the touch. If it’s too warm, the butter and sugar won’t cream together and you’ll have cookies that are way too dense.
2. Sugar: Keeps the cookies at just the right amount of sweetness.
3. Vanilla: Use only the best possible vanilla you can get your hands on – it really makes all the difference.
4. Salt: a really great balancer in every single baking recipe.
5. All-Purpose Flour: pairing flour with cornstarch really produces a sturdy shortbread cookie but at the same time, keeps it’s tender inside.
6. Cornstarch: the secret to texture! It keeps your cookies extra soft and light.
7. Optional Coarse Sugar Topping: Just before you pop the cookies into the oven, you can add a nice sprinkling of coarse sugar on top. Yum!

The Recipe:

Crisp yet tender shortbread cookies with cannabutter baked in a circle to give you a wedge cookie

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Course: Dessert

Keyword: (Cannabutter), Shortbread

Author: Steph Van De Ven

Cost: 25 +/-

Equipment

• 1 large mixing bowl
• measuring cups and spoons
• Whisk and wooden spoon
• 2 x 8 inch cake pans
• Parchment Paper
• Hand mixer or stand mixer

Ingredients

• 1 cup cannabis butter unsalted, room temp
• 2/3 cup granulated sugar
• 1 1/2 tsp pure vanilla extract no skimping
• 1/2 tsp salt
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 cup coarse sugar to sprinkle on top after

Instructions

• Preheat oven to 325°F (163°C). Line two 8-inch cake pans with parchment paper leaving enough overhang around the sides to easily lift shortbread out. 
• Using a hand mixer or a stand mixer fitted with paddle attachment, beat thecannabutter and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as necessary. Add the vanilla and salt and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as necessary. Add the flour and cornstarch and beat on low speed for 1 minute as the mixture begins to combine.
• Divide dough in half.

  Press each half of dough into a prepared cake pan. You want it nice and compact in the pans. Sprinkle with optional coarse sugar. Dock the surface all over with a fork to prevent air bubbles.
• Bake the shortbread for 28-30 minutes or until very lightly browned on top and around the edges.
• Let sit on a rack for about 10 minutes before you slice through. Cut it like a pizza, and enjoy!

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As always, happy canna-cooking!