WHITE CHOCOLATE MACADAMIA CANNA-HEARTS
Recipe Info
Yield: 24 cookies
Prep time: 20 minutes (plus chilling)
Bake time: 10 minutes
Difficulty: Intermediate
Infusion element: Decarboxylated cannabis flower or concentrate infused into butter
Terpene Pairing
Ocimene and Limonene. The sweet, herbal, and woody profile of Ocimene pairs beautifully with the buttery macadamia nuts, while a hint of Limonene cuts through the rich white chocolate for a bright, balanced finish.
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
1/2 cup unsalted canna-butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup high-quality white chocolate chips
1/2 cup raw macadamia nuts, chopped
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 large bowl, cream together the softened canna-butter, granulated sugar, and brown sugar until smooth and creamy.
* Beat in the egg and vanilla extract until well combined.
* In a separate bowl, whisk together flour, baking soda, and salt.
* Gradually stir the dry ingredients into the wet ingredients.
* Fold in the white chocolate chips and chopped macadamia nuts.
* Cover the dough and chill in the refrigerator for at least 30 minutes.
* Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
* Roll the dough out to 1/2 inch thickness on a lightly floured surface. Use a heart-shaped cookie cutter to cut out the cookies.
* Place the hearts 2 inches apart on the prepared baking sheets.
* Bake for 9 to 11 minutes, or until the edges are just golden. Do not overbake; they should remain soft.
* Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Chef Tips
To ensure the heart shapes stay sharp, chill the cut-out cookies on the baking sheet for 10 minutes in the freezer before putting them in the oven. This prevents the butter from spreading too quickly and losing the definition of the heart.
Consume Responsibly.
Start Low, Go Slow.