Infused Cherry Cookie Hand Pies
- 2½ cups flour, plus more for dusting
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter, softened
- 6 tablespoons CBD/hemp butter, softened
- ¾ cup sugar
- 1 large egg
- 4 tablespoons whole milk, divided use
- 1 teaspoon almond extract
- ½ cup cherry preserves
- 1 teaspoon lemon zest
- 1 egg white
- 1 cup powdered sugar
- 1½ teaspoons vanilla extract
In a medium bowl, whisk together the flour, baking soda and salt; set aside.
In another bowl, beat together both butters and sugar until fluffy. Add the egg, 2 tablespoons milk and almond extract. Beat until mixed well. Add flour mixture in three batches. Refrigerate dough for an hour to firm.
Lightly flour a work space. Divide the dough in half and roll each one out to a 1½-inch thickness. Using a 2½-inch biscuit or cookie cutter, cut out 36 rounds, gathering and rerolling the dough as necessary. Place the rounds on parchment-lined baking sheets, about 1 inch apart.
Mix the preserves with the lemon zest. Place 1 heaping teaspoon of preserves in the center of each round. Top with the remaining rounds and crimp the sides together with a fork. Refrigerate 20 minutes.
Cut a small X in the center of each pie top with a knife. Brush pies with egg white. Bake the pies in an oven preheated to 350° F until the edges are slightly golden, about 12 minutes. Whisk together remaining ingredients to form a glaze and brush it onto the pies. Cool for 30 minutes before serving. Makes 18 pies.
Recipes courtesy of Laurie Wolf, author of numerous books and cookbooks including “Cooking with Cannabis” (Quarry Book, 2016).