Cannabutter:

DIRECTIONS:

1 - Use good cannabis shake or broken buds

2 - Grind it to dust in a coffee grinder

3 - Melt 500g/1ln butter in the pot on low

4 - Sieve ground cannabis into melted butter

5 - Heat on low without letting it boil

6 - Stir every 1/2 hr for 4-5 hrs til its clarified

7 - Lay cheesecloth in a metal or glass bowl

8 - Pour the mixture into the cheesecloth

9 - Gather edges of the cloth and form a ball

10 - Squeeze the butter by twisting the top

11 - Let it cool in a fridge for a few hours

12 - Whip before it hardens, or let it solidify

Fudge Brownies:

Preheat oven to 275*F
Yield: 16 brownies, 8 or 9″ square pan or mini brownie pan

INGREDIENTS
1/2 cup cannabutter, melted
3/4 cup white sugar
1 teaspoon vanilla
2 eggs
3/4 cup white flour
1/3 cup unsweetened dutch cocoa
1/4 tsp baking soda
1/4 tsp salt

DIRECTIONS
1 – In a large mixing bowl, blend cannabutter, sugar and vanilla. Add eggs; beat well with a spoon.
2 – In another bowl, combine flour, cocoa, baking powder and salt; gradually blend into wet mixture.
3 – Spread batter in lightly greased and floured 8 or 9″ square pan. 
4 – Bake for 15 mins, then turn the pan, bake another 10-15 mins, or until you can insert a tootpick inside and it comes out clean. Cool the pan on a cooling rack, set for about 15 mins before trying to cut them. For mini brownies, take out of pan right away and cool on a rack.

Chocolate Chip Cookies:

Preheat the oven to:  275*F.
Yields: 18 – 24 cookies

INGREDIENTS
1/2 cup cannabutter
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla
11/4 cup white flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup dark chocolate chips

DIRECTIONS
1 – Blend white and brown sugar with canna butter until smooth.
2 – Add egg and vanilla, beat until fluffy.
3 – In a separate bowl, sift flour soda and salt together, then add to the wet mixture, folding carefully until just blended. Then add the chocolate chips. Do not overmix!
4 – Drop by teaspoonfuls onto a greased cookie sheet, and bake for 10 mins, turn the pan around in the oven and bake another  10 mins or until cookie has risen and fell a bit.  Cool on a cookie rack.

Ginger Spice:

Preheat the oven to:  275*F.
Yields: 18 – 24 cookies

INGREDIENTS
1/2 cup cannabutter
1 cup brown sugar
1 large egg
1 tsp ground ginger
1 tsp ground cinnamon
11/4 cup white flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup white sugar

DIRECTIONS
1 – Blend brown sugar with butter until smooth.
2 – Add egg and beat until fluffy.
3 – In a separate bowl, sift flour, soda, salt, ginger and cinnamon together, then add to the wet mixture, folding carefully until just blended. Do not overmix!
4 – Roll teaspoonfuls of dough in the remaining sugar and set onto a greased cookie sheet.  Bake for 10 mins, turn the pan around in the oven and bake another 10 mins or until cookie has risen and fell a bit.  Cool on a cookie
rack.

Oatmeal Raisin:

reheat the oven to:  275*F.
Yields: 18 – 24 cookies

INGREDIENTS
1/2 cup cannabutter
1 cup brown sugar
1 large egg
1 tbsp cinnamon
1 cup white flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup large oats
1 cup sultana raisins

DIRECTIONS
1 – Blend brown sugar with canna butter until smooth.
2 – Add egg and beat until fluffy.
3 – In a separate bowl, sift flour, soda, salt and cinnamon together, then add to the wet mixture, folding carefully until just blended. Then add the oats and mixed nuts snd fruit.  Do not overmix!
4 – Drop by teaspoonfuls onto a greased cookie sheet, and bake for 10 mins, turn the pan around in the oven and bake another  10 mins or until cookie has risen and fell a bit.  Cool on a cookie rack.

All Spice Cookies:

Preheat the oven to:  275*F.
Yields: 18 – 24 cookies

INGREDIENTS
1/2 cup cannabutter
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1 tbsp all- spice
11/4 cup white flour
1/2 tsp baking soda
1/2 tsp salt

DIRECTIONS
1 – Blend brown sugar with butter until smooth.
2 – Add egg and beat until fluffy.
3 – In a separate bowl, sift flour, soda, salt, all-spice.
together, then add to the wet mixture, folding carefully until just blended. Do not overmix!
4 – Roll teaspoonfuls of dough in the remaining sugar and set onto a greased cookie sheet.  Bake for 10 mins, turn the pan around in the oven and bake another 10 mins or until cookie has risen and fell a bit.  Cool on a cookie
rack.

Double Chocolate Cookies

Preheat the oven to:  275F*C.
Yields: 18 – 24 cookies

INGREDIENTS
1/2 cup cannabutter
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1/3 cup dutch cocoa
1 cup white flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup dark chocolate chips

DIRECTIONS
1 – Blend white and brown sugar with canna butter until smooth.
2 – Add egg and beat until fluffy.
3 – In a separate bowl, sift cocoa, flour, soda and salt together, then add to the
wet mixture, folding carefully until just blended. Then add the dark chocolate chips.  Do not overmix!
4 – Drop by teaspoonfuls onto a greased cookie sheet, and bake for 10 mins, turn the pan around in the oven and bake another 10 mins or until cookie has risen and fell a bit.  Cool on a cookie rack.

White Choc Almond Cookies:

Preheat the oven to:  275*F.
Yields: 18 – 24 cookies

INGREDIENTS
1/2 cup cannabutter
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla
11/4 cup white flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup white chocolate chips
1/2 cup slivered almonds

DIRECTIONS
1 – Blend white and brown sugar with canna butter until smooth.
2 – Add egg and vanilla, beat until fluffy.
3 – In a separate bowl, sift flour, soda and salt together, then add to the wet mixture, folding carefully until just blended. Then add the white chocolate chips and almonds.  Do not overmix!
4 – Drop by teaspoonfuls onto a greased cookie sheet, and bake for 10 mins, turn the pan around in the oven and bake another 10 mins or until cookie has risen and fell a bit.  Cool on a cookie rack.

Butterscotch Cookies:

Preheat the oven to:  275*F
Yields: 18 – 24 cookies

INGREDIENTS
1/2 cup cannabutter
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla
11/4 cup white flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butterscotch chips

DIRECTIONS
1 – Blend white and brown sugar with canna butter until smooth.
2 – Add egg and vanilla, beat until fluffy.
3 – In a separate bowl, sift flour, soda and salt together, then add to the wet mixture, folding carefully until just blended. Then add the butterscotch chips.  Do not overmix!
4 – Drop by teaspoonfuls onto a greased cookie sheet, and bake for 10 mins, turn the pan around in the oven and bake another  10 mins or until cookie has risen and fell a bit.  Cool on a cookie rack.

P B Cookies:

Preheat the oven to:  275*F.
Yields: 18 – 24 cookies

INGREDIENTS
1/2 cup cannabutter
1 cup brown sugar
1 large egg
1 cup peanut butter
11/4 cup white flour
1/2 tsp baking soda
1/2 tsp salt

DIRECTIONS
1 – Blend brown sugar with butter until smooth.
2 – Add egg and beat until fluffy. Fold in peanut butter.
3 – In a separate bowl, sift flour, soda and salt together, then add to the wet mixture, folding carefully until just blended. Do not overmix!
4 – Drop teaspoonfuls of dough onto a greased cookie sheet.  Bake for 10 mins, turn the pan around in the oven and bake another 10 mins or until cookie has risen and fell a bit.  Cool on a cookie rack.

Snickerdoodles:

Preheat the oven to:  275*F.
Yields: 18 – 24 cookies

INGREDIENTS
1/2 cup cannabutter
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1 tsp cinnamon
11/4 cup white flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup sugar, with 1 tsp cinnamon

DIRECTIONS
1 – Blend white and brown sugar with cannabutter until smooth.
2 – Add egg and beat until fluffy.
3 – In a separate bowl, sift flour, soda, salt and cinnamon together, then
add to the wet mixture, folding carefully until just blended. Do not
overmix!
4 – Roll teaspoonfuls of dough in the cinnamon sugar and set onto a greased cookie sheet.  Bake for 10 mins, turn the pan around in the oven and bake another 10 mins or until cookie has risen and fell a bit.  Cool on a cookie
rack.

Trail Mix Cookies:

Preheat the oven to:  275*F.
Yields: 18 – 24 cookies

INGREDIENTS
1/2 cup cannabutter
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla
11/4 cupwhite flour
1/2 tsp baking soda
1/2 tsp salt
1 cup trail mix

DIRECTIONS
1 – Blend white and brown sugar with canna butter until smooth.
2 – Add egg and vanilla, beat until fluffy.
3 – In a separate bowl, sift flour, soda and salt together, then add to the wet mixture, folding carefully until just blended. Then add the trail mix.  Do not overmix!
4 – Drop by teaspoonfuls onto a greased cookie sheet, and bake for 10 mins, turn the pan around in the oven and bake another  10 mins or until cookie has risen and fell a bit.  Cool on a cookie rack.

Maple Pecan Cookies.

Preheat the oven to:  275*F.
Yields: 18 – 24 cookies

INGREDIENTS
1/2 cup cannabutter
1 cup brown sugar
1 large egg
1 tsp maple extract
11/4 cupwhite flour
1/2 tsp baking soda
1/2 tsp salt
1 cup pecans

DIRECTIONS
1 – Blend brown sugar with canna butter until smooth.
2 – Add egg and mapleextract, beat until fluffy.
3 – In a separate bowl, sift flour, soda and salt together, then add to the wet mixture, folding carefully until just blended. Then add the pecans.  Do not overmix!
4 – Drop by teaspoonfuls onto a greased cookie sheet, and bake for 10 mins, turn the pan around in the oven and bake another  10 mins or until cookie has risen and fell a bit.  Cool on a cookie rack.

PB & Jam Cream Sammies.

Preheat the oven to:  275*F.
Yields: 18 – 24 cookies

INGREDIENTS
1/2 cannabutter
1 cup brown sugar
1 large egg
1 cup all natural or crunchy peanut butter
11/4 cup white flour
1/2 tsp baking soda
1/2 tsp salt

1/2 cup strawberry jam
1/2 cup cream cheese

DIRECTIONS
1 – Blend brown sugar with butter until smooth.
2 – Add egg and beat until fluffy. Fold in peanut butter.
3 – In a separate bowl, sift flour, soda and salt together, then add to the
wet mixture, folding carefully until just blended. Do not overmix!
5 – Mix strawberry jam and cream cheese and use as filling between 2 PB cookies.

Chocolate Vanilla Cream Cookies.

Preheat the oven to:  275*F.
Yields: 18 – 24 cookies

INGREDIENTS

For the Dough:
1 1/3 cups Dutch-process cocoa powder
1 1/2 cups all-purpose flour, plus more for dusting
1/4 teaspoon salt
2 sticks unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract

Filling: Roll out fondont

DIRECTIONS
1 - Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
2 - Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
3 - Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
4 - Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
5 - Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
6 - Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
7 - Roll out fondont on a separate surface, cut with the same cutters as the cookies, and assemble the sandwiches with the bottom side on the inside.