prep time: 20-30 minutes
cook time: up to 15 minutes
yield: 4-6 dozen (depending on the size of scoop used)
total THC/CBD: depends on the amount of cannabis sugar used and the total number of cookies made
Equipment needed:
small saucepan, whisk, tongs, 2 x large mixing bowls, lined baking sheet, cutting board, chef’s knife
Provisions needed (ingredients):
1 ½ cups room temp salted creamery butter
1 ½ cups granulated cane sugar
½ cup cannabis sugar (made in the mb2e machine by @magicalbutter)
2 large organic pasture raised farm eggs
½ cup dark unsulphured blackstrap molasses
2 tbsp fresh ginger (grated)
4 cups organic all-purpose flour
1 teaspoon baking soda
2 teaspoons a salt flakes (@jacobsensaltco)
¼ cup fresh organic rosemary from your garden (chopped fine)
1 gram water soluble CBD isolate (@revival_cbd_mfg)
1 teaspoon ground dry ginger
½ teaspoon ground cloves
2 drops true terpenes eugenol (@trueterpenes)
1 teaspoon ground cinnamon
how to make it:
-preheat the oven to 350° or prepare the dough a day ahead and chill before baking….
-in a large, standup mixer, cream the butter and sugar together….
-add the eggs, one a time, and continue to beat until each egg is incorporated well…
-add the molasses and terpens and continue to mix until well combined…
-mix together the ap flour, baking soda, sea salt, fresh grated ginger, fresh rosemary, ginger, cloves, CBD and cinnamon…
-add the flour mixture to the butter mixture, one cup at a time, mixing well after each addition…
-place dough in an airtight container for storage…
-when ready scoop quarter sized pieces of dough and place them on a parchment lined cookie sheet…
-bake for 10-12 minutes…. or a little longer if you like a good snap… I like a chewier cookie…
*(these are also awesome with some sea salt flakes sprinkled over them before they are baked)
I found this recipe in the shaker archives at the Canterbury shaker village in Concord, New Hampshire while working as the museum’s culinary director. I have never seen it in any shaker cookbooks or in print anywhere – the piece of card stock it is written on says circa: 1832. Around 1840 the shakers started producing sarsaparilla syrup and were growing acres of rosemary to dry and sell in their dry herb catalog they were so known for. While at the village in the summer of 2005, I tended to some rosemary bushes that’s trunks were as big a round as a small pine tree and this recipe represents everything simple and healing about the shakers and their lives. I tried to incorporate as many of the heirloom medicinal herbs and plants, grown or wild into my renditions of traditional shaker cuisine while at the village and if you know the history of the shakers, healthy living, healing medicinal herbs and real homegrown food was a matter not only of life but in their religious practices as well. I have changed very little about this vintage recipe and every time I make it, it further deepens my appreciation for rosemary. I am happy to be able to be called one of three shaker chefs left in the world.
by chef sebastian carosi @chef_sebastian_carosi on the Instagram
Published in: Weed world issue 144
