National Dessert Day Shortbread: Sponsored by How To Do The Pot

Sous Weed honey used in the shortbread, Photography by Monica Lo, @SousWeed

Happy National Dessert Day! Today we’re indulging in a rich, buttery cannabis-infused shortbread bar using Sous Weed Honey.  This holiday treat is sponsored by How to Do the Pot, a podcast all about demystifying cannabis for women.  

How to Do the Pot shares women’s personal stories and advice from experts to help with solutions around stress, sleep, sex & chronic pain - with the goal of helping women feel more confident in their choices about cannabis. Every week, you can listen to fun, short episodes that answer all the questions women secretly Google about cannabis. 

While 3 out of 4 women in the U.S. have access to legal cannabis, there is still so much to learn about this healing plant. Check out episodes on: 

• Cooking with cannabis with 5 chef-approved tips

• Microdosing benefits and practical tips from a nurse

• The best strains for sex

• How to buy weed if you’re unsure where to start

• Autoimmune diseases and pharmaceutical side effects

• How to get out of a creative rut

These shortbread cookies can be flavored with your favorite herbs and aromatics. I love using lavender or fresh lemon zest and rosemary from the garden. Paired with a cup of tea and you’ve got the perfect afternoon treat that’s not too sweet and impossibly tender. 

If you’re looking for something even more indulgent, you can slather the shortbread bars in caramel and cover in chocolate to make Millionaire’s Shortbread.

Infused shortbread cookies with herbs, Photography by Monica Lo, @SousWeed

Cannabis-Infused Honey Shortbread Cookies
With Lavender, Lemon, and/or Rosemary 
Makes 16 cookies 

Shortbread Ingredients:
• 1 cup unsalted butter, at room temperature
• 1/3 cup cane sugar
• 3 tablespoons Sous Weed Honey*
• 2 cups all-purpose flour
• 1/2 tsp salt

Add in options: 
• 3 tsp dried lavender, or 1 Tbsp lemon zest, and/or 1 Tbsp chopped rosemary

Directions: 

1. Preheat oven to 325ºF. Grease an 8”x8” square baking pan.

2. In the large bowl of a stand mixer, cream together the butter, sugar, and Sous Weed honey until light and fluffy.

3. Add the flour, salt, and your preferred add-in options and mix with a wooden spoon or spatula until combined.

4. Pour the mixture into the prepared pan. Use your hands to firmly and evenly press the shortbread mixture in. Score the surface of the dough with a sharp knife to outline 16 cookies (4”x1” each). Use a fork to prick the dough all over to allow steam to escape as it bakes.

5. Bake for 25-30 minutes, until lightly golden.**

6. Remove from oven and allow to cool completely before cutting and serving.

*You can use cannabis-infused butter if you do not have cannabis-infused honey. Substitute in your preferred dosage of cannabis butter along with regular butter and regular honey.

**Note: I use a convection oven which cooks hotter and faster than most conventional ovens. Start keeping an eye on the shortbread at the 20 minute mark and pull them out when they become golden brown. They will continue to cook a little more as they cool.

***The amount of cannabis honey specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your honey and the potency you desire. Dosing homemade edibles can be tricky, so the best way to determine the effects on your body is to start with one serving, and wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.