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cookies

MJ Fudge crinkle and Butter cookies

    1. MJ Fudge crinkle cookies

Ingredients:

1 package chocolate fudge cake mix
1/2 cup oil
2 eggs
Powdered sugar
Preheat oven to 350 degrees
Some good clean MJ

Stir cake mix, oil and eggs and your MJ until dough forms. Dust hands with powdered sugar and shape dough into 1-inch balls. Coat balls with powdered sugar. Place on ungreased cookie sheet. Bake about 10 minutes.


2. MJ Butter Cookies

Ingredients:

Dough:

250g Butter or cannabutter (*1) (At room temperature)
400g Flour (plain)
1/2 teaspoon Vanilla Extract (*2)
3 Egg yolks
150g Granulated Sugar
Pinch Salt

Glaze:
1 tablespoon Milk
1 Egg yolks
Some good clean MJ

(*2)Vanilla Extract is extracted from vanilla pods. It is recommended you use this whenever possible instead of Vanilla Flavoring.

Mix and knead the dough and other ingredients to form a smooth dough. You can use a food processor with a dough hook, or do it by hand.
Place the dough in a plastic bag and refrigerate for half an hour. Mix the remaining egg yolk and milk for the glaze. Preheat the oven to 190°C.
Remove the dough from the bag and roll it out until it is about 1cm thick.

Use cookie cutters or a knife to cut out any shapes you like for the cookies. Brush the cookies with the glaze and place on baking sheets.
Bake for 12 to 15 minutes until the cookies are golden brown. Remove from the oven, let stand for a few minutes and the place on a wire rack to cool.

You can sprinkle sugar crystals over the cookies before baking if you have them.

TIPS:

- Make sure your cookie sheets aren't too thin. The heavier your cookie sheet, the less ikely your cookies are to burn. If you can't afford heavy-duty cookie sheets, you can cover your thin ones with layers of aluminum foil.

- Experiment with the temperature of your oven. My oven is always hotter than what I set it for. I set my oven 25 degrees cooler than what a recipe calls for.

- Always place your cookie dough on cold cookie sheets. If you don't let the cookie sheets cool, your cookie dough will spread too much from the heat of the cookie sheets.

- Don't bake the cookies for too long. They should be light brown around the edges. Keep in mind that the cookies will continue to cook from the heat of the cookie sheet after you remove them from the oven. I always let my cookies bake too long because I didn't think they were done yet. Your cookies should look a little underdone when they come out of the oven.

- Cool the cookies on the cookie sheet until you can lift them with a spatula without breaking them. Cool them completely on wire racks, if you have some, otherwise you can cool them on paper towels or waxed paper.