Infused Mexican Wedding Cookies
Hi friends! Who’s in the mood for Cinco de Mayo treats? Yes, me too! I definitely can't wait for chips and salsa, some good old street tacos and, of course, some delicious Mexican pastries! Mexican wedding cookies are on the menu this month. I love them. If you love Mexican wedding cookies, you definitely need to try these! They're so deliciously crunchy with pecans for the center; sub in walnuts, if you prefer to be a little bit more traditional. I made these cookies with Susan’s Own CBD coconut oil tincture. Because it is coconut oil, these will spread in the oven, yet have the same great flavor! I made these with the lemonade flavor and I think it's a really yummy pairing of flavors. Susan’s Own also has a creamsicle flavor, which sounds amazing, and I’d suggest you give it a try too. This tincture can be ordered online at susansown.com. Once your order arrives, go get all your ingredients because this recipe is super easy to make and you’ll want to bake these as fast as possible. Till next time, friends!
Yield: 45 cookies - 22mg each
Prep Time: 1/2 hour
Tools to make this recipe: bowls, spoon/whisk, mixer, cookie sheet, parchment paper.
Ingredients
10.5 oz Butter, room temp
1 ½ cups 10x Powdered sugar
2 ¼ cups AP flour
2 ¾ oz Pecans, chopped
1 bottle Susan’s Own Coconut Oil Tincture, 1000mg CBD, Lemonade
½ tsp Salt
½ tsp Vanilla extract
Instructions
The medication.
Think about how much medication you want each cookie to be. Since this is CBD it is a little easier for dosing. Using the whole bottle, each cookie will be 22mg. I would recommend 1 bottle at most, otherwise the cookies will spread too much.
The cookie.
Preheat the oven to 375°F.
Place your butter in a mixing bowl and mix until smooth, then drizzle in Susan’s Own tincture and combine thoroughly.
Next add in the powdered sugar, til creamed, then add in the vanilla and salt.
Mix together the flour and pecans, then add this gradually into your bowl while mixing.
Grab a tablespoon and scoop your cookie batter in heaping tablespoons onto a parchment lined cookie sheet.
Freeze for at least 1 hour before baking.
Bake for 10-15 minutes, until cookies have golden edges.
Allow cookies to cool on a tray for 30 minutes, then toss in powdered sugar. Allow sugar to absorb into the cookie, then toss in more powdered sugar.
Now, sit back and enjoy!
Did you make these Mexican Wedding Cookies? Post a photo with #CannabisCactusRecipes. We love to see your work!
If you have any questions, send me an email at rubyredconfections@gmail.com or Instagram or FB @RubyRedConfections.