Sous Weed on Thrillist
Kabocha snickerdoodles for Thrillist, photography by Monica Lo
“Much of American literature—cookbooks included—comes from the perspective of a white-dominant culture,” she says. “Cookbooks are powerful—they contain recipes that feed your family and through repetition, become tradition.”
Many thanks to Lauren Yoshiko and Thrillist for chatting with me about plant medicine, the power of cookbooks, decolonizing the pantry, and my quest to expand my knowledge on ancestral foodways. I also share an infused kabocha squash snickerdoodle recipe! Check it out!
Kabocha snickerdoodles for Thrillist, photography by Monica Lo
Sous Weed Kabocha Snickerdoodles
Makes 18 cookies
Ingredients:
• 1 1/2 cups all-purpose flour
• 1/2 tsp cinnamon, ground
• 1/2 tsp ginger, ground
• 4 cloves, ground
• 2 allspice, ground
• 1/2 tsp baking soda
• 1 tsp cream of tartar
• 1/4 tsp kosher salt
• 6 Tbsp butter, room temperature
• 2 Tbsp Sous Weed Butter, room temperature*
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 large egg yolk, room temperature
• 1/2 tsp vanilla bean paste (or vanilla extract)
• 1/4 cup roasted kabocha squash puree**
Cinnamon Sugar Topping
• 3 Tbsp granulated sugar
• 1 tsp cinnamon, ground
Directions:
1. In a medium-sized mixing bowl, whisk together all-purpose flour, spices, baking soda, cream of tartar, and salt until combined. Set aside.
2. In a stand mixer, cream both butters and both sugars until uniform and fluffy. Add egg yolk, vanilla bean paste, and roasted kabocha squash puree. Scrape down sides of the bowl and mix until combined.
3. Add the dry ingredients into the wet ingredients and mix until just combined. Cover and chill in the refrigerator for 30 minutes.
4. Preheat the oven to 350ºF and prepare two baking sheets with parchment paper.
5. In a bowl, mix granulated sugar and cinnamon together and set aside.
6. Remove the chilled dough from the refrigerator. Scoop out 2 tablespoons and roll into a ball by hand. Coat the ball in the cinnamon-sugar mix and arrange on baking sheet 3 inches apart.
7. Bake for 10-12 minutes until cookies are light golden brown. Remove from oven and give them a light tap with the back of a spoon to allow them to flatten out. Cool on baking sheet for 10 minutes then transfer to a wire rack to cool completely.
*The amount of cannabis butter specified in this recipe is a very loose suggestion. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving (in this case, one teaspoon) and wait one to two hours before making an informed decision whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.
** Kabocha is a Japanese variety of winter squash with an edible rind that’s wonderful steamed, roasted, boiled in porridge, or pureed. I’ll often opt for roasted kabocha puree as a substitute for any recipes using canned pumpkin, but feel free to use canned pumpkin in its place.
