CANNA-RASPBERRY JAM THUMBPRINT HEARTS
Recipe Info:
Prep time: 30 minutes
Cook time: 12 minutes
Servings: 18 cookies
Terpene Pairing:
Linalool and Limonene. The floral, lavender-like essence of Linalool accentuates the delicate tartness of the raspberry, while Limonene provides a bright, citrusy lift to the buttery shortbread base.
Dosage Information:
Total infusion: 1/4 cup infused unsalted butter.
Per serving: Approximately 10mg (dependent on the potency of the starting material).
Ingredients List:
1 cup unsalted butter, softened (including 1/4 cup infused butter)
2/3 cup granulated white sugar
1/2 teaspoon pure almond extract
2 cups all-purpose flour, sifted
1/2 cup high-quality seedless raspberry jam
1/2 cup confectioners sugar (for glaze)
1 teaspoon whole milk
Fresh raspberry dust for garnish
Decarboxylation Instructions:
Preheat a laboratory-grade oven or standard convection oven to 240 degrees Fahrenheit. Break the botanical material into uniform pieces and spread evenly on a parchment-lined baking sheet. Heat for 40 minutes. The material should be fragrant and light brown. Cool completely before beginning the infusion process.
Infusion Instructions:
In a heavy-bottomed saucepan or double boiler, melt 1/2 cup of high-quality unsalted butter with the decarboxylated material. Maintain a steady temperature between 160 and 175 degrees Fahrenheit for 45 minutes. Strain through a 25-micron silk screen or double-layered cheesecloth, ensuring all solids are removed. Chill until firm, then measure out 1/4 cup for this recipe.
Preparation Instructions:
Preheat oven to 350 degrees Fahrenheit. In a large glass bowl, cream together the 1/4 cup infused butter, 3/4 cup non-infused butter, and granulated sugar until light and fluffy. Mix in the almond extract. Gradually add the flour, mixing until a soft dough forms. Roll the dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet. Use your thumb (or two small indentations with a finger) to press a heart shape into the center of each ball. Fill each heart indentation with about 1/2 teaspoon of raspberry jam. Bake for 10 to 12 minutes or until the edges are just barely golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack. Whisk confectioners sugar and milk together to create a thin glaze; drizzle over the cooled cookies and garnish with a hint of raspberry dust.
Chef Tips:
If the dough is too soft to hold the heart shape, chill it in the refrigerator for 15 minutes before rolling. Using seedless jam ensures a professional, high-gloss finish in the center of the "hearts."
Consume Responsibly.
Start Low, Go Slow.