Heather Stanley
Nov 11, 20201 min
A nutty, sweet and tangy fruit flavor on a buttery, melt in your mouth cannabis infused cookie!
Bake 300degrees F for about 12 minutes
Yields about 40 cookies
*each cookie has approximately just over half a teaspoon of cannabutter.
Brie cheesecake batter
2 ounces brie at room temperature (rind removed); warm in a pan on very low if needed to help get it smooth
1.5 tablespoon powdered sugar
1 egg, beaten (only use half for this recipe!)
1 tablespoon sour cream
1 teaspoon flour
dash salt
1 teaspoon vanilla
1-2 drops Fresh Lemon terpenes by True Terpenes
Shortbread dough
.5 cups cannabis infused butter
1.5 cups butter room temperature
1 cup sugar
3.5 cups flour
1.5 teaspoon lemon zest
1 teaspoon lemon juice
1.5 Tablespoons chopped pistachios
40 blueberries and 1.5 tablespoons chopped pistachios for tops of cookies
For cheesecake batter- cream room temperature brie with powdered sugar. Add sour cream, salt, flour and vanilla. Beat in 1/2 of a beaten egg, until slightly thickened and smooth.
Prepare shortbread dough by creaming sugar and butters. Add lemon zest, juice and chopped pistachios. Add flour and combine until dough forms a ball. Scoop into 1.5 inch balls onto lined baking sheet. Roll and then press thumb into center of cookie making a deep well for cheesecake and blueberry to sit.
Once, cookies are pressed, add 1/2 teaspoon brie cheesecake batter into impression; top with one blueberry and sprinkle with chopped pistachios. Bake at 300degrees F for 12 minutes, turning at 6 minutes for even baking. Cool on baking sheet for a minute before transferring to wire rack to finish cooling. Enjoy!