Edibles Nutter Butter Cookies
Ingredients
- All purpose flour – 220 g
- Baking soda – 7 g
- Salt – 3 g
- Unsalted butter – 114 g
- Light brown sugar – 170 g
- Smooth peanut butter – 272 g
- Egg – 50 g
- Vanilla extract – 5 g
- Sugar – 105 g
- SOR-Mate by J&K Ingredients – 0.55 g
- Water – 3 tbsp
Filling
- Shortening – 55 g
- Smooth peanut butter – 186 g
- Powdered sugar – 240 g
- Nutrilac by Arla Foods Ingredients – 28 g
- Pure vanilla extract – 1 g
- Sunflower Lecithin – 2.4 g
- SOR-Mate – 1.5 g
- THC, Sativa 11.1 mg/mL – 2.7 mL
Methods
- Preheat oven to 350°F.
- In a small bowl, mix together flour, baking soda, SOR-Mate and salt; set aside.
- With a paddle cream together butter, brown sugar and peanut butter.
- Gradually add in the egg and vanilla until combined.
- Gradually mix in the dry ingredients until just blended. Add the water until the dough comes together and doesn’t fall apart when rolled out.
- Form dough into 1 inch balls.
- Shape into a log and roll log in sugar. Place logs on cookie sheet about 2 inches apart. Using the tines of a fork, make a criss-cross pattern in the dough. Pinch the middle of the cookie to make a peanut shape.
- Bake 12 minutes, until lightly browned on the edges and still soft in center.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Filling
- Using a paddle, cream the shortening, peanut butter, powdered sugar, nutrilac and vanilla till it is fully mixed.
- Pair up cookies to their respective size partners.
- Pipe 21 g of filling onto the bottom cookie and place the top cookie onto the top of the filling to create a sandwich.
Yields 24 sandwich cookies at 1.25 mg per cookie. Shelf stable for 30 days
