Cherry-Pistachio Cannabutter Shortbread
Ingredients & directions
Cherry-Pistachio Cannabutter Shortbread
Ingredients
Weigh the butter Add plain unsalted butter to the measured cannabutter to reach 227 g total. Bring both to the same soft consistency before mixing. Use unsweetened or lightly sweetened dried cherries.
Directions
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Combine the butter and citrus
Beat the two butters together until even. Beat in the sugar, orange zest, and extract, then mix in the flour and salt just until the dough starts to gather.
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Add cherries and pistachios
Press the dough into a rough slab. Scatter the chopped cherries and pistachios over it, then fold and press until the pieces are evenly spread. Divide the dough into two roughly 6-inch logs.
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Chill and slice
Wrap the logs and refrigerate for at least 4 hours. Heat the oven to 350°F and line two baking sheets. Cut ¼-inch rounds with a sharp knife and space them an inch apart.
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Bake and count
Bake for 10–14 minutes, until the outer edges just start to turn gold. Let the cookies firm on the sheet for 5 minutes before moving to a rack. Count the cooled pieces for the batch estimate.
Storage Cool completely. Store in a labeled airtight container secured away from children and pets. Keep the chilled logs labeled as well.
Kitchen notes
Slice cleanly and count the result
Why does the log need to chill?
Firm butter helps the dough hold its shape when the knife goes through the fruit and nuts. Chop both finely to avoid tearing the edges.
Which butter goes into the calculator?
Enter the amount of infused butter only. Use the actual baked cookie count for a batch average. Variation in mixing and size affects individual cookies.
Use the product label
Estimate THC in a portion
Use the actual weight of infused butter in the dough and the actual baked count. Use the same unit for the label amount and the amount used.
Divide by the actual count of equal baked pieces for a batch average. Mixing and baking can affect individual pieces. Keep infused portions labeled and secured.