Infused Pot o’ Gold Cookies | Cannabis Recipe
It’s that time of year: the neighbor is selling girl scout cookies again. Though, you’ve thought about it and this time you want them medicated. Well, look no further! This recipe is what you’ve been looking for to tickle your fancy and whet your appetite... and I found the perfect caramel to make it just right. Canna Confections Vanilla Caramel pack is super delicious and reminds me of cow’s milk caramels. It's a solid caramel outside, with a soft chewy center that almost pulls when you bite into it. Yup, I will definitely be coming back for more! You’ll need to pop into your local dispensary and ask for the Canna Confections Vanilla Caramel packs. They have 10 pieces at 10mg each, for a total of 100mg. If you’re looking for a low dose edible, this fits the bill because you only need 1 bag of caramels for 10 cookies. Each cookie is 10mg. You can use 2 bags to double the dosage, just make a wider thumbprint. Or alternatively, if you want a lower dose, substitute in non-medicated caramel for the medicated ones! It is really easy to use the caramels in this recipe. This cookie is a shortbread cookie base, topped with coconut shavings, filled with caramel, drizzled with chocolate and sprinkles. The medicating is simple; melt the caramels with a bit of heavy cream, and fill each cookie thumbprint with an equal puddle of sweet deliciousness. If you want to add more medication, you can use Halo infusions infused chocolate for the drizzle. If you love Samoa Girl Scout Cookies, these cookies really hit the spot! Eat with your friends or keep them all for yourself! Enjoy!
Recipe: Infused Pot o’ Gold Cookies
Yield: 10 Cookies Prep Time: 90 minutes Setting Time: 5 hours
Tools to make this recipe: cookie sheet, mixing bowl, measuring cups/spoons, hand mixer, rubber spatula.
Ingredients
Cookie
½ cups unsalted butter, softened
⅓ cup granulated sugar
½ teaspoon vanilla extract
1 cup 1 tablespoon AP flour
1 egg whites
1 cup sweetened flaked coconut
Caramel
1 pkg Canna Confections Vanilla Caramels
1 tablespoon whipping cream
Chocolate
4 oz. dark chocolate, chopped
1 teaspoon coconut oil
Instructions
The Medication. Think about how much dosage you want to make each cookie. This recipe makes 10 – 10mg cookies. Know that if you want a stronger dosage, then you can add some Halo Infusions syrup in place of some of the sugar. If you add infused syrup, you’ll need to reduce the volume of sugar by how much volume of infused syrup you use. Consider what dosage is right for you before you start and write down your adjustment, as needed.
The Cookie. Preheat the oven to 325°F. Using a mixer, beat the butter and sugar till light and fluffy. Once your butter and sugar is creamed, add your vanilla and mix. Add flour in 2 additions. Mix until cookie dough forms together. Evenly divide the dough into 10 portions, about 1 ½ tablespoons each. Lightly beat the egg white. Roll the dough balls in the egg white, then roll in coconut. Using your thumb, make indentations in the center of the cookie. Make sure to reform the cookie if a wall breaks open. You’ll want to keep the edges solid, keeping the gold caramel inside the cookie! Bake for 20-22 minutes until nice and golden on the edges. Once cookies cool enough to remove from the pan, transfer to a wire rack or a paper towel on a flat surface to finish cooling.
The Caramel. While the cookies are cooling, in a saucepan, melt the caramels together with the heavy cream over low heat. Keep mixing the entire time. You don’t want the caramel to burn at too high a temp. That’s your medicine! Once the caramel is smooth, evenly fill the cookie centers, about 1 tablespoon per cookie. Allow the crust to form on caramel.
The Chocolate. Prep a new cookie sheet with parchment or silpat. Melt ⅔ of the chopped chocolate in a measuring cup. Once melted, add the remaining ⅓ of the chocolate. Keep mixing until all the chocolate is melted. Once melted, add the coconut oil. Your chocolate may not be in temper, but this recipe is perfect straight from the fridge. Reserve half of the chocolate in a piping bag or sandwich bag for your drizzle later. Dip each cookie in your remaining chocolate. Cover the entire bottom, then place on your new silpat lined cookie sheet. The silpat gives a nice finish to the bottom of the cookie. Next, drizzle the reserved chocolate over the top of the cookies. Place cookies in the fridge until ready to serve.
Did you make these infused pot of gold cookies? Post a photo with #CannabisCactusRecipes. We love to see your work!
If you have any questions, send me an email at rubyredconfections@gmail.com or Instagram or FB @RubyRedConfections
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