HEART-SHAPED RED VELVET CANNA-COOKIES DIPPED IN WHITE CHOCOLATE
Recipe Info
Yield: 24 cookies
Prep time: 30 minutes (plus chilling)
Bake time: 10 minutes
Difficulty: Intermediate
Infusion element: Decarboxylated cannabis flower or concentrate infused into butter
Terpene Pairing
Myrcene and Linalool. The soft, floral notes of Linalool bridge the gap between the cocoa and the sweet white chocolate coating, while Myrcene provides a relaxing, earthy base that complements the richness of the red velvet flavor profile.
Dosage Information
Estimated dosage depends on the potency of your starting material. If using a flower with 20% THC, 1 gram contains 200mg. When infused into 1/2 cup of butter, and using 1/2 cup for this recipe, the entire batch contains 200mg. Each cookie will contain approximately 8.3mg of THC. Adjust according to your tolerance.
Ingredients List
Cookie Dough:
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted canna-butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon buttermilk
1 tablespoon red food coloring (gel preferred)
Dipping:
1 cup high-quality white chocolate melting wafers or chopped bars
Pink or red sprinkles for garnish
Decarboxylation Instructions
Preheat your oven to 240 degrees Fahrenheit. Break your cannabis flower into small, uniform pieces and spread them in a single layer on a parchment-lined baking sheet. Cover tightly with aluminum foil to preserve terpenes. Bake for 30 to 40 minutes. Remove from the oven and let cool completely while covered.
Infusion Instructions
In a double boiler over low heat, combine 1/2 cup unsalted butter with your decarboxylated cannabis. Maintain a temperature between 160 and 180 degrees Fahrenheit. Simmer for 2 to 3 hours, ensuring the water level in the bottom pot remains consistent. Strain through a fine-mesh sieve lined with cheesecloth. Do not squeeze the cheesecloth to avoid excess chlorophyll. Allow to solidify before use.
Preparation Instructions
* In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
* In a large bowl, cream the softened canna-butter and granulated sugar until light and fluffy.
* Add the egg, vanilla extract, buttermilk, and red food coloring. Mix until the color is uniform.
* Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
* Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This is crucial for clean cuts with a heart-shaped cookie cutter.
* Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
* On a lightly floured surface, roll the dough to 1/4 inch thickness. Use a heart-shaped cutter to create shapes and place them on the baking sheets.
* Bake for 8 to 10 minutes. The cookies should be set but not browned.
* Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
* Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
* Dip half of each cooled heart cookie into the white chocolate. Place back on parchment paper and immediately top with sprinkles.
* Let the chocolate set at room temperature or in the refrigerator before serving.
Chef Tips
Red velvet dough can be quite sticky. If it becomes too soft while rolling, return it to the freezer for 10 minutes. For the most professional look, ensure the cookies are completely cold before dipping to keep the white chocolate from running.
Consume Responsibly.
Start Low, Go Slow.