To kick things off, you’ll want to expertly cream together your butter and sugar into a mixing bowl, preferably using a stand mixer.
Once you’ve adequately creamed those two ingredients together, you can add in your vanilla and egg. Mix those two elements up until the contents take on a more “fluffy” consistency and appearance.
When you’re happy with how that’s looking, you can go ahead and toss in your flour and salt. As you do that, be sure to scrape the sides and bottom of your mixing bowl to properly incorporate all of these critical elements together as best you can.
Keep that going until you are left with a smooth-looking dough mixture.
Then, remove the dough from the bowl, and place it onto a countertop that was previously dusted and sprinkled with a solid amount of flour, to prevent the dough from sticking to the surface.
Now, using your hands, roll your dough mixture into a large ball.
Then, with those very same hands of yours, flatten it out, and wrap it in plastic. Place that wrapped dough into the fridge for 2 hours, at least. But, if you have the time, I’d suggest leaving that sucker in there overnight.
However long you choose to let it rest in the cold confines of the fridge, you will then remove it when you’re ready, and place it on the counter for a while, until it warms up a bit. Once it reaches a more malleable consistency, you can start rolling it out.
But, before you get to that, you should make sure to preheat your oven to 350°, in addition to lining a couple of cookie sheets with parchment paper.
Be sure to flour up the countertop again before you start rolling out your dough.
When you roll it out, you’re aiming for a thickness of about ¼ inch. When you hit that desired thickness, cut the dough into whatever size and shape that you see fit.
Remember, you’ll need two matching pieces for each complete cookie - one bottom, one top. So, keep that in mind during your cutting process.
After that, take all of those “top” pieces and place them onto a specific cookie sheet, and do the same with all the “bottom” ones, which should be placed onto the opposite sheet. Before you toss them in the oven, strategically cut out a hole in the middle of the “top” pieces.
Following those quick incisions, you’ll then want to throw all the cookies in the oven for about 10 minutes. You’ll know everything is ready to go once the cookies develop a healthy brown complexion.
When you spot that, remove the cookies from the oven, and allow them to rest on the counter to cool.
As those cookies cool down, you can grab a small bowl, in which you will combine your raspberry jam and desired amount of THC tincture.
Mix those two together as best you can. Then, you’ll want to pipe a specific amount of this infused jam mixture into the middle of your “bottom” cookies.
Then, you’ll need to grab your sifter, and dump in your icing sugar, in order to properly dust all of the “top” cookies with some delicious sweetness.
After that, simply place a “top” piece atop a “bottom” piece, and press down. This motion should force the scrumptious jam to fill in that center-hole of the “top” piece.
And, boom, you’re done!
That’s how you make THC Microdose Raspberry Jam Cookies!
Stoned appetit, my fellow cannabis enthusiasts.