Cannabis infused eggnog cookies will become a regular holiday (or anytime) treat! Do you love eggnog? Do you love iced cookie cutter cookies? Here is your infusion of the two!
Ingredients
3/4 cup unsalted cannabis infused butter, softened
3/4 cup granulated sugar
2 large egg yolks, room temperature
1 tsp. vanilla bean paste or vanilla extract
3 cups all-purpose flour, plus more for dusting
1 tsp. baking powder
1/2 tsp. kosher salt
1/2 tsp. ground nutmeg
1/3 cup prepared cannabis infused eggnog, room temperature
Red food coloring
Green food coloring
Directions
1. In the bowl of a stand mixer fitted with a paddle attachment, beat the cannabis infused butter and sugar on medium speed until creamy, 3 to 4 minutes. Using a rubber spatula, scrape the bottom and sides of the bowl. Add the egg yolks and vanilla, then mix on low until fully combined, scraping the bottom and sides of the bowl as needed.
2. In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
3. With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the cannabis infused eggnog, beginning and ending with the flour mixture, beating just until combined after each addition.
4. On a lightly floured work surface, place the dough. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate until firm, 30 minutes to 1 hour.
5. Place one oven rack in the upper third of the oven and a second oven rack in the lower third of the oven. Preheat the oven to 350°F. Line baking sheets with parchment paper.
6. Working with 1 disk of dough at a time while keeping the second disk refrigerated, lightly flour a work surface. Roll the dough out until ¼-inch thick. Use a 2- to 3-inch cookie cutter to cut the dough into shapes. Transfer the cookies to the prepared baking sheet, spacing them about 2 inches apart. Refrigerate the scraps.
7. Bake until the tops are dry and the edges begin to turn golden, 10 to 12 minutes. Let cool for about 10 minutes on the pan, then move the cookies to a cooling rack to cool completely. Repeat with the remaining dough and the scraps, re-rolling only once for smooth cookies.
8. Mix a batch of cannabis infused cookie icing. Separate small amounts of cannabis infused cookie icing to small bowls. Stir in food coloring into each bowl until the desired colors are reached. Spoon the colorful icing into two separate zip-top bags or piping bags (if you don’t have these you can use a sandwich bag with a small piece of the corner cut off – size of piece cut off will determine the width of lines drawn with it).
9. Decorate your cookies after they have cooled completely to prevent cannabis infused cookie icing from melting.
10 Allow the cookies to dry completely, 8 hours or overnight. Store the cookies in an airtight container at room temperature for up to 1 week.
