Marijuana Recipes: Baked Bonbons!
Searching for something a little different yet medicated to munch on? Look no further than this recipe for tasty CannaBonbon cookies! This treat brings the classic bonbon cookie recipe from the 60’s to modern times by taking inspiration from today’s cannabis cooking techniques. These little shortbread flavored morsels are perfect as desserts, for weekend brunches, birthdays, or even as a medicated afternoon snack to share with friends!
Like most baked medicated treats you’ll need to prepare some cannabutter ahead of time and plan accordingly for this recipe so that you don’t end up scrambling at the last minute. However, it does leave quite a bit of room to improvise so that you can use your preferred toppings and fillings such as sprinkles, chocolate chips, fruits and even nuts. This modern yet medicated take on an American classic is guaranteed to be a hit at your next cannabis friendly dinner party or get together! Follow the link below for additional information on this awesome snack along with other cannabis recipes for you and your friends to enjoy!
For the cookies:
half-cup cannabutter,* softened
3/4 cup sifted confectioners’ sugar
2 teaspoons vanilla extract
food coloring, if desired
1 1/2 cups all purpose flour
¼ teaspoon salt
To fill: about ½ cup chocolate morsels, nuts, dried fruit, etc.
For the icing:
1 cup sifted confectioners’ sugar
2 tablespoons cream
½ teaspoon vanilla extract
Food coloring, if desired
To garnish: sprinkles, crushed nuts, pearl sugar, etc. (optional)
1. Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats.
2. In the bowl of a stand mixer fitted with the paddle attachment, mix the cannabutter, confectioners’ sugar, vanilla and food coloring (if using).
3. Blend in the flour and salt, mixing until the dough comes together into a somewhat Play-Doh-like texture (easy to shape, not too stiff but not too soft). If the dough is too stiff, add a tiny bit of milk or cream.
4. Wrap a tablespoon of dough around your chosen filling (I used a few white chocolate morsels per cookie), making sure to form a seal all around the filling to keep it from melting or falling out during baking.
5. Place the cookies about an inch apart on the baking sheets, with 12 cookies per tray. Bake for 12-15 minutes, or until they are lightly golden on the bottoms and have a matte finish on top. Let cool briefly on the sheets, then transfer to a wire rack to cool completely.
6. While the cookies cool, make the icing: whisk together the confectioners’ sugar, cream, vanilla extract and food coloring, if using. The icing should be fairly thick, like a thick syrup texture.
7. Dip the tops of the cookies in the icing, then immediately dip in sprinkles or any desired topping (it will stick best while the icing is still wet). Let “set” and enjoy!
Store leftovers at room temperature, well wrapped in a single layer, for up to three days; these cookies can also be frozen for up to a month.