Infused Salted Butter and Chocolate Chunk Shortbread Cookies
From Dining In [1] by Alison Roman
Ingredients
- 1/2 cup & 2 tbsps. salted butter, cut into 1/2-inch pieces
1/2 cup cannabis-infused butter
1/4 cup granulated sugar
1/4 cup cannabis-infused sugar
1/4 cup (packed) light brown sugar
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
6 oz. semisweet dark chocolate, chopped
1 large egg, beaten to blend
Demerara sugar (for rolling)
Flaky sea salt
Directions
- In a large bowl, beat both butters, all sugars (except the demerara), and vanilla on a medium-high speed until light and fluffy, about three to five minutes.
- Using a spatula, scrape down sides of bowl. With the mixer on a low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.
- Divide the dough in half, then place each half on a large piece of plastic wrap. Fold the plastic wrap over to cover dough, and shape into 1 3/4-inch to 2-inch logs. Chill until firm, about 2 hours.
- Heat oven to 350 F. Brush logs with the beaten egg. Roll them in demerara sugar and slice into 1/3-inch thick rounds. Arrange rounds one inch apart on greased baking sheets, or baking sheets lined with parchment or silicone mats.
- Sprinkle the tops with sea salt. Bake cookies until edges are just beginning to brown, 12 to 15 minutes.
Information
- Category
- Desserts, Cookies
- Cuisine
- North American
- Yield
- 24 Cookies