This recipe is easier than telling the difference between lavender and mauve. I think that’s all in the old-lady marketing. Which applies for either word.  Maybe it’s a 70- vs. 80-year-old thing? Please weigh in, old lady potheads. 

I’m gonna be honest here. I thought this was a failed cookie. It was puffy, and I used a buttercream icing, which is kind of odd on a cookie instead of a cupcake. I brought a plate of them to some buddies and looked at my shoes. And they adored them. So, this is sort of a unique, smashed sour cream baked-donut-cupcake cookie. You think I was trained in France? This is the cannabis cookie school of hard knocks. Hence, it works. Enjoy!

THC-Infused Lavender Sour Cream Canna Cookies

makes 38 cookies with ¾ cup cannabutter (almost 6 mg THC per piece)

SUGGESTED MOOD/STRAIN

Of course there’s a lavender strain. Lavender (Kush) is an indica-dominant strain with dark purple highlights at the ends of its leaves.

INGREDIENTS

Sour Cream Sugar Cookies

¾ cup cannabutter (171 g) 
¼ cup (57 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar, divided
1 tsp culinary lavender*
2 eggs
1 cup (250 mL) sour cream
1 tsp vanilla extract
3 cups (426 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
Dash of salt

Icing

3 tsp culinary lavender, separated from stems and divided
½ cup (125 mL) milk
¾ cup (171 g) unsalted butter, room temperature
3 cups (339 g) icing (powdered) sugar
Dash of salt
Violet (or mauve) gel food colouring

 INSTRUCTIONS

Sour Cream Sugar Cookies 

1. Preheat oven to 350°F and line baking sheet(s) with parchment paper or silicone mat(s).
2. Melt the cannabutter in a double boiler or in a heat-proof bowl over a pot of simmering water.
3. With your favourite mixer, combine butters and ¾ cup sugar.
4. Using a mortar and pestle (or food processor), grind reserved ¼ cup sugar with lavender. Add this herby sweetness to the mixing bowl. Add the eggs, sour cream, and vanilla.
5. In a separate bowl, combine the dry ingredients, using a wooden spoon. Add to the mixing bowl in a few additions.
6. Using a 1-Tbsp cookie scoop, drop lumps of dough onto the baking sheet(s), spaced a few inches apart (they won’t spread too much). Bake about 10 minutes. When no longer shiny, remove from the oven. These cookies will look like dough lumps at first—depress them gently with a flat-bottomed glass. Use a spatula and transfer cookies to a wire rack, allowing them to cool completely.

Icing

1. In a small heavy saucepan, add 1 tsp lavender to milk and bring just to a gentle boil over medium-low heat, stirring occasionally. Strain, and allow the “infused” milk to cool. You’re an infusing machine these days, non? You should wind up with a bit more than ¼ cup of lavender milk.
2. Clean your mixing bowl of cookie dough, if you haven’t already. Mix butter and sugar together, loosening with a bit of the infused milk here and there. In the end, add most of the remaining milk until you reach the consistency you like most. Add the salt.
3. Add violet food colouring, starting with a wee bit. (You can always go forward but never back! No pressure.) Stop when you’ve got the colour you like.
4. Spread the icing across the cooled cookies with a swirl, sprinkling with the reserved 2 tsp lavender.

*Culinary lavender can be purchased online, but I’m sure that if you find some grown organically in a friend’s garden, it won’t do you any harm. (Rinse off any shih poo pee-pee.)