Earl Grey Butter Cookies
- 2 cups all-purpose flour
- 2 tablespoons Earl Grey tea, loose leaf or from 5-6 bags
- ¾ cup unsalted butter, softened
- ¼ cup unsalted cannabutter, softened*
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
In food processor, process flour and tea until tea is as fine as flour; set aside.
In bowl of electric mixer, beat butter on high speed until creamy, 1 minute. Add sugar, vanilla and salt; mix until light and fluffy, 2 minutes, occasionally scraping down sides of bowl. Add flour in 2 batches; mix on low speed just until combined. Divide dough in half; place each half on large sheet plastic wrap or waxed paper. Using plastic wrap to help, shape dough into 10-inch logs, smoothing them through plastic and blunting edges. Chill at least 2 hours or up to 3 days.
Heat oven to 375 F. Line baking sheet(s) with Silpat or parchment paper.
Cut logs into ¼-inch slices; place on sheet(s) spacing 1½ inches apart. Bake until edges begin to brown, 7-9 minutes. Cool on baking sheet 1 minute; transfer to a wire rack to cool completely. Makes about 80 cookies, about 1.14 mg THC, based on a 15 percent strain.
Get recipe for cannabutter here.
Recipe courtesy of Marilyn Robinson, Lizzy Tish Cookies, Los Angeles
Photography by Eva Kolenko
Food Styling by Adam Pearson
Prop Styling by Stephanie Hanes