Marijuana and Lemon Poppy Seed Sandwich Cookies

Tangy cream cheese filling is sandwiched between delicate lemon poppy seed cookies for an elegant and unforgettable cookie. Makes 24 cookie sandwiches. 1 cookie sandwich per serving.

2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons poppy seeds
1 cup Canna Butter**
1 1/3 cups sugar
1 large egg
2 1/2 teaspoons grated lemon zest
2 teaspoons lemon extract

8 ounces cream cheese
1/2 cup sugar
2 teaspoons lemon extract

Preheat oven to 325 degrees F. In a small bowl, stir together flour, baking powder, salt and poppy seeds. Set aside. Line two large baking sheets with parchment paper. In a large bowl beat together canna butter and 1 1/3 cups sugar until light and fluffy, about 3 minutes. Beat in egg, lemon zest and 2 teaspoons lemon extract. Lower the mixer’s speed and beat in dry ingredients just until combined. Divide dough in half and roll out to 1/8-inch thick on a lightly floured surface. Use a 2 1/2-inch round cookie cutter (or a glass about that diameter) to cut dough into circles. Place on prepared baking sheets about two inches apart (you may have to bake in batches). Bake until just starting to brown, about 15 minutes. Cool completely before filling.
Prepare filling by beating cream cheese until light and fluffy. Beat in 1/2 cup sugar and 2 teaspoons lemon extract. Spread a thin layer of filling over the underside of a cookie and top with a second cookie. Repeat with remaining cookies. Chill until ready serve (or pack in the cooler for a picnic).

TIP: Wrap leftovers well in foil and store in the freezer. Bring to room temperature and enjoy.

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Marijuana and Lemon Poppy Seed Sandwich Cookies, 3.8 out of 10 based on 4 ratings

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