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Red Velvets 

Red Velvets are great for Valentine's Day treats but can be made anytime of the year.  Switch out the Recess White Chocolate Peanut Butter Hearts with Peanut Butter Easter Eggs or add white or chocolate chips to the dough.  So many creative ways to explore with these delicious cookies!  One of our biggest sellers!  
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Makes 1 dozen cookies 

PREP: 30 MIN
PREHEAT OVEN TO 350 degrees
COOK:  10-12 minutes depending on YOUR oven temps                                                                       

Cannabis Infusion: 
  • When I make these yummies, I use one stick of canna-butter and one stick of regular butter.  If you want really strong cookies, use two infused canna-butter sticks.  You get to control how potent you want your canna-butter before you decarb and make the butter
  • If using a cannabis oil that is pre-made, add to the wet ingredients, including the softened butter and mix thoroughly with an electric mixer and make sure the cannabis oil isn't clumping.  
The Stuff You'll Need:​
  • Ingredients
  • 4 tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar, plus extra for rolling
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon red gel food coloring
  • 1/2 cup + 1 tablespoon all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon fine salt
  • 6 white chocolate peanut butter hearts (like Reese's)
Pay Attention to the Directions:​

  • Preheat the oven to 350, and line a small baking sheet with parchment paper (or use a silicone mat).
  • Stir together the melted butter, sugar, egg yolk, vanilla extract and red food coloring. Stir very well to combine.
  • Next, sprinkle the flour, cocoa powder, baking soda and salt evenly over the dough, and stir just to combine.
  • Press the dough flat and evenly in the bowl, and then divide it in half by eye. You should get 3 cookies from each half.
  • Roll each dough ball in your hands, roll lightly extra granulated sugar, and then space evenly on the prepared baking sheet.
  • Bake for 10-12 minutes, until they spread, start to crackle and appear dry on top.
  • Let the cookies rest on the baking sheet for 2 minutes before moving them to a wire rack to cool completely.
  • After the cookies have cooled for 10 minutes, press a white chocolate heart into the