For a couple decades I have been using edibles as part of my pain management routine for better sleep throughout the night. Over the years I have amassed quite a few recipes that I enjoy and that work really well for medicating purposes. This is the first recipe of many to come in my edible recipe series.
There are many advantages of making your own edibles, first being cost. Edibles are widely the most marked up product on the shelves at dispensaries. No one wants to shell out hard earned money for a 500% markup when you can make your own for a fraction of the cost.
The next advantage is quality… Most edible producers use subpar product to begin with, the vast majority just using trim. With everything in life what you put in is what you get…
Another advantage of making your own edibles, and one I stand firmly on, is using whole plant oil extractions. ‘Legal’ producers use concentrates (i.e. hash, kief, distillates, ect..) to make their oil extractions. In my humble opinion, you lose something special/magical from the flower when you use a extraction of a extraction. This is done in the medical/legal world to regulate milligram dosage per treat, which is easier to figure out when using concentrates as your base. In turn this eliminates the need for lab testing every batch making the producers more of your hard earned money. Is your magic gone?
For all my recipes I use my whole plant oil extractions, I have already gone over my method for making medicated oils that can be found here… http://www.thecannachronicles.com/medicated-coconut-oil-recipe/
I hope this series is used and enjoyed as much as I have enjoyed eating them over the years!
Bon Appetit!
Paradise Baked Sugar Cookies
1 cup granulated sugar
1 cup powdered sugar
1 cup butter
1 cup Coconut oil (1/2 cup medicated – 1/2 cup regular)
3⁄4 teaspoon vanilla
1 large egg, beaten
4 1⁄3 cups cake flour
3⁄4 teaspoon baking soda
3⁄4 teaspoon baking powder
1⁄4 teaspoon salt
sugar, for decorating
Original recipe calls for 2 cups shortening, I substitute 1 cup butter and 1 cup coconut oil. Of that 1 cup of coconut oil, 1/2 cup is medicated and 1/2 cup is regular oil. I also add a bit more vanilla(you can also substitute your favorite flavoring ie maple extract, almond extract).
Directions:
Preheat oven to 375°.
In a medium bowl, cream together the sugars and shortening (butter & coconut oil) using a electric mixer.
Mix on slow speed for 30 seconds, then scrape down the bowl.
Increase speed to medium and mix for 3 minutes.
Slowly add vanilla and beaten egg while mixing.
In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
roll into balls and coat in sugar.
Place directly on cookie sheet. Flatten slightly with palm of hand.
Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.
I usually get 48-50 cookies from this recipe, one cookie being a good ‘dosed’ edible.
1. The ingredients – Mix ingredients per directions
2. When using coconut oil it is needed to refrigerate the dough for a couple hours for dough to set (really you should do this with all cookies)
3. After dough is set, preheat oven and cookie sheet to 375. Roll dough into little balls(with half recipe I get about 24 cookies or 48 for full).
4. Flatten out dough balls into cookie shape about the size of a silver dollar. Coat with sugar and put on tin foil on preheated cookie sheet.
5. Cook at 375 for 9 min(10 for crisper edges).
Enjoy!