bulllee
Agent Provocateur
These are my go to cookie recipe for "leaded cookies". it's an old one from Betty Crocker . I've made some minor changes. This recipe is very adaptable, you can sub different zests or add sprinkles or white chocolate chips. The oil I use is MCT very high fat content, perfect for infusing .
I weigh everything in metric , and I use a #40 cookie scoop to portion out 24 cookies from this recipe with 1 gram of RSO ( no need to decarb RSO ). which should give you 41.6 milligrams of cannabinoids per cookie. You can add more or less RSO to your liking . 1 or 2 cookies is good for most , I do make stronger cookies using a mix of decarbed shatter and RSO.
Weed taste is very minimal, I like to use lemon zest with lemon, and vanilla extract to compliment, rather than try and hide the taste .
Your cookies, and for that matter anything you eat are only as good as the ingredients you use
. I make my own vanilla and all my extracts. I prefer Kerrygold butter for it's high fat content and flavor . MCT oil is my prefered oil as it too is high in fat.
60 gr powdered sugar or 1/2 C
114 gr soft Kerrygold butter or 1 stick
96 grams of MCT oil or 1/2 C
1 gr of RSO or FECO . You'll need to take your oil and warm it slightly, I place my syringe of oil in hot water while I get everything else ready.
1 large egg
2 tsp vanilla extract
1 tsp lemon extract
270 gr of sifted flour or 2 cups + 2 Tbls
1 tsp Diamond kosher salt ( I prefer Diamond for it's incredible taste )
1/2 tsp baking soda
1/2 tsp cream of tartar
Zest from 1 lemon minced fine
sugar for rolling cookies in
Cream sugar and butter till fluffy : gradually add your egg and MCT oil and your RSO to the creamed sugar. Mix all your dry goods together and fold into your creamed sugar mixture in 3 batches. Add your zest . Then your going to let the dough rest for a hour in the fridge before portioning. I then scoop out my dough and place on parchment paper cover with plastic wrap and then let sit for 6 hours, minimum overnight best results. The flavors marry together and flour gets hydrated . Roll your dough balls in sugar , I place cookies on parchment and bake at 360 or 6 minutes , rotate your pan and bake another 6 minutes. Cookies should be a pale golden shade when done. You can play around with this recipe, I used the lemon juice and some powdered sugar for a lemon glaze on top. These taste good, so good you have to watch how many you eat
. I make a bunch of these and freeze the dough balls. Just add 2 minutes baking time when cooking straight from freezer.
I weigh everything in metric , and I use a #40 cookie scoop to portion out 24 cookies from this recipe with 1 gram of RSO ( no need to decarb RSO ). which should give you 41.6 milligrams of cannabinoids per cookie. You can add more or less RSO to your liking . 1 or 2 cookies is good for most , I do make stronger cookies using a mix of decarbed shatter and RSO.
Weed taste is very minimal, I like to use lemon zest with lemon, and vanilla extract to compliment, rather than try and hide the taste .
Your cookies, and for that matter anything you eat are only as good as the ingredients you use
. I make my own vanilla and all my extracts. I prefer Kerrygold butter for it's high fat content and flavor . MCT oil is my prefered oil as it too is high in fat.60 gr powdered sugar or 1/2 C
114 gr soft Kerrygold butter or 1 stick
96 grams of MCT oil or 1/2 C
1 gr of RSO or FECO . You'll need to take your oil and warm it slightly, I place my syringe of oil in hot water while I get everything else ready.
1 large egg
2 tsp vanilla extract
1 tsp lemon extract
270 gr of sifted flour or 2 cups + 2 Tbls
1 tsp Diamond kosher salt ( I prefer Diamond for it's incredible taste )
1/2 tsp baking soda
1/2 tsp cream of tartar
Zest from 1 lemon minced fine
sugar for rolling cookies in
Cream sugar and butter till fluffy : gradually add your egg and MCT oil and your RSO to the creamed sugar. Mix all your dry goods together and fold into your creamed sugar mixture in 3 batches. Add your zest . Then your going to let the dough rest for a hour in the fridge before portioning. I then scoop out my dough and place on parchment paper cover with plastic wrap and then let sit for 6 hours, minimum overnight best results. The flavors marry together and flour gets hydrated . Roll your dough balls in sugar , I place cookies on parchment and bake at 360 or 6 minutes , rotate your pan and bake another 6 minutes. Cookies should be a pale golden shade when done. You can play around with this recipe, I used the lemon juice and some powdered sugar for a lemon glaze on top. These taste good, so good you have to watch how many you eat
. I make a bunch of these and freeze the dough balls. Just add 2 minutes baking time when cooking straight from freezer.