Rose Pistachio Cookies

rose petal and pistachio-scented shortbread cookies

Feb 03, 2023

In Sunday’s DIY Edibles for Beginners, we covered “What is THC Decarboxylation + Activation?” and whether or not you can skip this step. Let’s practice decarbing with these floral tea cookies I made for a *catnipped* tea party… with my chickens. Scroll to the end for a photo.

The amount of flower and step-by-step instructions for how to make cannabutter are included below. Let’s get baked!

Rose Pistachio Cookie Recipe

A lovely rose and pistachio-scented shortbread cookies with rosewater icing, dried rose petals, and crushed pistachio nuts

DOSING:

Makes 40 small cookies at 5mg THC each cookie. You’ll need 200mg THC total for this recipe. 1.45 grams of cannabis flower (~20% THC).

INGREDIENTS:

1 cup (2 sticks / 226g) unsalted cannabutter, room temperature (recipe follows)
½ cup (100g) granulated sugar
¼ teaspoon salt
½ teaspoon vanilla extract
2¼ cups (270g) all-purpose flour
1/2 cup (75g) pistachios, crushed
1/2 cup (5g) dried organic rose petals, crushed (plus extra 2 tablespoons for decoration)

Cannabutter:

1 cup (2 sticks / 226grams) unsalted butter, melted
1.45g cannabis flower (~20% THC), coarsely ground

Glaze:

1 tablespoon rosewater
⅔ cup plus 1 tablespoon powdered sugar

DIRECTIONS:

1. The day before, make cannabutter: Preheat the oven to 240°F. Place 1.45 grams of coarsely ground cannabis flower into a pint-sized 16 oz. mason jar, seal with the lid to reduce smell, and heat for 40 minutes in the oven to decarboxlyate, which activates the THC. Remove from the oven and let cool until the mason jar is safe to touch. The ground flower will look lightly toasted.

Reduce the oven temperature to 170 degrees F. Pour melted butter into the mason jar, close the lid and shake or stir to combine. Place the sealed jar back into the oven to infuse for 3 hours. After 3 hours, remove from the oven and cool until the mason jar is safe to touch. Pour the melted butter through a fine mesh sieve into another small mason jar, straining out the ground flower and reserving the butter. Discard the grounds and cool until room temp and slightly solidified, stir occasionally to reincorporate the liquid in the butter. There may be liquid floating at the bottom of the jar when it solidifies, this is water in the butter and it is safe to consume. You can stir it back into the butter, or pour it out. Store covered in the fridge until ready to use.

2. Make the cookies dough: In a large mixing bowl, beat together room temperature cannabutter, sugar, and salt until smooth. Add crushed pistachios, crushed dried rose petals, and flour into the mixture. Mix until a smooth dough forms.

3. Roll out the cookies: Preheat oven to 340 degrees F. Roll out dough on a flat surface between two sheets of parchment paper. Roll dough to 1/4 inch thickness. If the dough is too soft and sticky, chill in the freezer for a few minutes. Cut out cookies, using a round cookie cutter and transfer to a baking sheet lined with parchment paper or silicone baking mats. If the dough is soft and difficult to lift, chill in the freezer for a few minutes.

4. Bake the cookies: Bake for 18-20 minutes, until the edges are light golden brown. Turn the pan halfway through baking to even bake on both sides. Let the cookies rest on the baking sheet for 5 minutes. Transfer cookies to a cooling rack.

5. Make rosewater glaze: Mix 1 tablespoon rosewater and ⅔ cup plus 1 tablespoon powdered sugar for a smooth glaze. The color of your glaze depends on the color of the rosewater. If you’d like more pink color, add a small drop of food coloring.

6. Decorate the cookies: Using a small spatula, glaze ⅓ of the top cookie (or dip into the glaze), and sprinkle your remaining dried crushed rose petals on top. Let it set and dry completely. Store in an airtight, sealed container.

Fruit+Flower Unfurled

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