The best shortbread cookie with a weed option

Autumn is here and people are flocking to the kitchen to bake. The holidays are just around the corner, it’s a cozy place in dark, wet weather and everyone loves cookies – so why not enjoy the holidays?

The history of shortbread begins with the Scottish medieval “biscuit bread”. Dough left over from baking bread was dried in a low oven until it hardened into a kind of rusk: the word “biscuit” means “twice cooked.” Gradually, the yeast in bread was replaced by butter and cookie bread evolved into shortbread. In the UK, cookies are biscuits and scones are the British version of US cookies.

Many thanks to chefs like Loria Stern from California and her use of edible flowers add color and excitement to the cookies. One of their biggest hits is the pressed flower sugar cookie, a trifle of unique beauty, perfect for a party. Recipes can also include cannabutter if you want to add a little more excitement.

Related: A Touch of Nostalgia: CannaBonbon Cookies Recipe

You can add edible flowers to so many foods, but a sweet cookie is an excellent place for their fragrant, herbal glow, complementing the similar notes of cannabis flowers. Using homegrown flowers, as Stern does, is a luxury permitted in some climates, but if you live in an urban area where organic bachelor flowers and marigolds are lacking, rose petals and lavender also work well. Try it out when the Fall Tips are in full swing for a unique but rich consumable.

Three-leaf shortbread

Inspired by Loria Stern

Estimated 5 mg THC per eighth wedge

2 cups all-purpose flour

1 stick unsalted butter, softened

1 stick of cannabutter*, soft

1 tsp salt

½ cup powdered sugar

1 tsp vanilla extract

1 tbsp coarse sugar for dusting

1 tbsp each of organic rose and lavender flowers

Sift sugar and salt into a large bowl. Add the butter and beat with an electric mixer until creamy and fluffy. Add vanilla and stir briefly again. Using a spatula, fold in the sifted flour until a dough forms.

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Chill the dough for at least 1 hour before baking. If necessary, preheat the oven to 325 degrees 15 minutes before baking

Grease a large cast iron skillet and press the dough into the skillet to a thickness of 1 inch all around. Sprinkle with flowers and sugar, then cover with parchment or plastic wrap and gently press the flowers and sugar into the dough so they are secure during baking and processing.

Bake at 325° for 15-20 minutes, until the cookie is golden but not brown. Be sure to rotate throughout the baking time to avoid uneven cooking. Allow to cool completely before removing from pan with a long, flat spatula.

Cut into pieces or break into rustic slices and serve with a matching floral tea. The smell of this combination alone is worth the baking effort.

Photo by Maria Penaloza

*Cannabuter

Decarboxylate 2 grams of finely ground cannabis or 0.25 grams of concentrate. Place the material in a mason jar with a lid or a vacuum-sealed bag along with the cannabis and a stick of butter. Heat in a water bath for at least 1 hour just below boiling point. To use in recipes, strain and cool.

Complete any high tea with these beautiful cookies, and if you have access to all the amazing wildflowers that some West Coast chefs produce, take advantage!