Hemp Infused Holiday Cookie Recipe

1. Whisk together flour, baking powder, and salt in a large bowl. Set aside.
2. In a separate large bowl, use an electric mixer to combine the HHC Distillate, butter, and sugar until light and fluffy. Add eggs, one at a time, mixing to combine. Add vanilla extract and almond extract; mix until incorporated.
3. Divide the dough into 2 equal portions. Place each portion on a piece of lightly floured parchment paper or a lightly floured silicone mat. Roll the dough to about ¼ inch thick with a lightly floured rolling pin. Use more flour if the dough seems sticky.
4. Lightly dust the top of the dough with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours (or overnight).
5. Preheat oven to 375°F. Line 2-3 large baking sheets with parchment paper or silicone mats.
6. Carefully remove one portion of the dough from the refrigerator. Use cookie cutters to cut the dough into desired shapes. Arrange the shapes about 2-3 inches apart on the prepared baking sheets. You can re-roll the dough scraps to cut out additional cookies, but you will need to chill the cut-out dough on the baking sheets in the fridge or freezer for at least 10 minutes before baking. This will give the dough a chance to firm up again so that the cookies don’t spread in the oven.
7. Bake for 8-10 minutes, or just until lightly browned. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Icing (Optional)

Combine confectioners sugar, 2 tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If the icing is too thick, add more milk, about a teaspoon at a time, until the icing is thick but spreadable. If it’s too thin, gradually add more powdered sugar until it reaches the desired consistency. Use gel food coloring to tint the frosting, if desired. Pipe or spread onto the cooled cookies and then allow the icing to firm up and set before packaging (this may take a couple of hours).