Candy Cane and Cannabis Sugar Cookie Balls
Chocolatey, crunchy, pepperminty and bite-sized - perfect for Christmas!
Cost: 20 +/-
Equipment
- Hand mixer or stand mixer
- Parchment Paper
- Cookie Sheet
- Mixing Bowls
- Sauce pan
- Spatula
- Whisk
- Measuring spoons and cups
Ingredients
- 1 cup cannabutter softened
- 1 cup sugar
- 1/2 tsp peppermint extract
- 2 cups all purpose flour
- 1/2 cup crushed candy canes and more for topping!
- 1-3 tbsp milk
- 2 cups chocolate chips
- 2 tbsp shortening
Instructions
- Cream together the cannabutter and sugar using a hand mixer or a stand mixer with the paddle attachment. Beat in the peppermint extract. Add in the flour and 1/2 cup candy canes, then beat until the flour is mostly absorbed. Add in the milk, 1 tablespoon at a time, mixing until the dough can hold together.
- Form dough into balls, approximately 1 and 1/2 to 2 tablespoons of dough each. Cover and chill the balls on a parchment lined cookie sheet until very cold, at least two hours in the refrigerator.
- Melt the chocolate chips and shortening together in the microwave or in a double boiler. Cook on short 30 second intervals, stirring in between, just until the chips are melted, being careful not to let them burn. Let cool for 5 minutes.
- Dip the truffle balls into the chocolate, and allow the excess chocolate to drip off. I use a fork to dip them. Place the truffles onto a parchment paper lined cookie sheet. Sprinkle each one with crushed candy canes right after it is dipped, the chocolate will start to harden quickly.
- Refrigerate the truffles until ready to serve.