Home Cannabis Flower Power: Try These Trippy THC Shortbread Cookies With Pressed Rose Petals

Flower Power: Try These Trippy THC Shortbread Cookies With Pressed Rose Petals

The food world is always changing, and on the internet, people are coming up with brilliant ways to decorate and flavor our beloved classic foods. Flower cookies are currently blowing up, thanks to chefs like California-based Loria Stern and her application of edible flowers in a myriad of stunning desserts that you can’t help but ogle over— they look as beautiful as they probably taste.

One of her greatest hits is the pressed flower sugar cookie, a trifle of unique beauty that could fit in at any fancy party. These are also a wonderful place for the intrepid DIY-er to stash some cannabutter, making the flower contribution just a little bit prettier, and hopefully your day, too.

You can add edible flowers to so many foods, but a sweet cookie is an excellent place for their fragrant, vegetal glory, and it complements those similar notes in cannabis flower. Using homegrown flowers as Stern does is a luxury that some climates allow, but if you’re in an urban area lacking organic bachelor’s button and calendula, rose petals and lavender will also do nicely. Try it out as fall tips into full swing for a unique but rich consumable.

Triple Flower Shortbread

Inspired by Loria Stern

Estimated 5mg THC per 1/8th wedge

2 cups all purpose flour

1 stick unsalted butter, softened

1 stick cannabutter*, softened

1 tsp salt

½ cup powdered sugar

1 tsp vanilla extract

1 tbsp coarse sugar for dusting

1 tbsp each organic rose and lavender flowers

Sift sugar and salt into a large bowl. Add the butter and whip with an electric mixer until creamy and fluffy. Add vanilla and mix again momentarily. Fold in sifted flour with a spatula until the dough comes together.

Chill the dough for at least 1 hour before baking. Preheat oven to 325 degrees when you’re 15 minutes away from baking, depending on you r

Grease a large cast iron skillet and press the dough into the pan at a 1” thickness all around. Sprinkle with flowers and sugar, then cover with parchment or plastic wrap and press the flowers and sugar gently into the dough to make them secure for baking and handling.

Bake at 325 for 15-20 minutes until the cookie is golden, but not brown. Be sure to rotate throughout the bake time to avoid uneven cooking. Allow to cool completely before removing from the pan with a long flat spatula.

Cut into wedges or break into rustic slices like a hobbit would, and serve with a matching floral tea, the experience of smelling this combo alone is worth the baking effort.

Photo by Maria Penaloza

*Cannabutter

Decarboxylate 2 grams of finely ground cannabis or .25 gram of concentrate. Put material in lidded mason jar or vacuum sealed bag with cannabis and one stick of butter. Heat in water bath just under boiling for at least 1 hour. Strain and cool to use in recipes.

Complete any high tea with these beautiful cookies, and when you have access to all of the amazing wildflowers that some west coast chefs do, take advantage!

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