Photography by Frank Lawlor

Cannaflour Fingerprint Cookies

  • 1 cup unsalted butter, at room temperature
  • ½ cup lightly packed brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla paste or extract
  • 2 cups sifted canna flour, such as White Sonora or Richland
  • ½ teaspoon fine sea salt
  • ¾ cup finely chopped walnuts (optional)
  • ¼ cup your favorite homemade or store-bought raspberry or apricot jam

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes.

With the mixer running on low speed, add the eggs, one at a time, followed by the vanilla, and mix until combined.

In a separate bowl, stir together the flour and salt, then gradually add to the butter-sugar mixture and mix on low speed until there are no visible traces of flour and the dough forms a loose ball.

Remove the dough from the bowl and shape into a 20 to a 22-inch-long cylinder, about 1½ inches in diameter.

Spread the walnuts if using on a work surface and roll the dough in the walnuts to coat the exterior.

OPTIONAL STEP: For a tighter log, lay a sheet of parchment paper or silicone baking mat on a counter. Place the dough on the parchment and roll the parchment around the dough, pulling to tighten it around the log.

Keep the dough wrapped in the parchment or wrap it if you skipped the previous optional step and refrigerate for 1 hour before slicing, or freeze the log and slice when ready to bake.

Preheat the oven to 350° F (175° C). Line a rimmed baking sheet with parchment paper.

With a sharp knife, cut the dough log into 1-inch (12-mm) slices. Arrange the slices, cut-side up, on the prepared baking sheet, spacing them 2 in (5 cm) apart.

Using your two middle fingers, make a small indentation in each cookie. Be sure to not press so hard on the dough that you cut through it. Spoon about 10 grams (about 1 teaspoon) of jam into each indentation.

Bake for 20 minutes, rotating the baking sheet halfway through, until golden around the edges.

Let cool on the baking sheet for 10 minutes and serve warm, or let cool completely and store in an airtight container at room temperature for 5 days or in the freezer for up to 2 months. Makes 75 cookies at 10 mg THC each, based on a 9.95 percent strain.


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