Monica Lo of Sous Weed brings us this crafty way to celebrate the holidays with cannabis.
Many of the recipes on Sous Weed® pay homage to the native ingredients and flavors from Monica’s Taiwanese-American heritage while exploring the new cooking techniques and mindsets of the current generation. Check out sousweed.com or follow @sousweed on Instagram for more tasty recipes!
Gingerbread Ornaments with OM Multi-Herb Daytime Elixir Sous Weed x Om Edibles
Makes about 20 2.5”cookies
Ingredients: • 6 Tbsp butter, room temperature • 1/3 cup, plus 2 Tbsp dark brown sugar • 1/4 cup blackstrap molasses • 1 large egg yolk • 1 3/4 cups all-purpose flour, plus 2 Tbsp for dusting • 1/2 tsp baking soda • 1 tsp ground ginger • 1/2 tsp ground cinnamon • 1/8 tsp ground cloves • 1/4 tsp salt • 1/4 tsp ground black pepper
Infused Glaze Ingredients • 2/3 cup confectioners’ sugar • 1/8 tsp ground cinnamon • 1 Tbsp butter, melted • 1 Tbsp spirit of choice (I used hazelnut moonshine) • 4 droppers (4ml) OM Edibles Daytime Elixir
Directions:
Preheat the oven to 375°F and line two baking sheets with parchment paper.
In a stand mixer, place butter, sugar, and molasses and beat on medium speed until incorporated. Add egg yolk and beat until fully combined.
Sift the flour, baking soda, ginger, cinnamon, cloves, salt, and pepper into a mixing bowl. Slowly add the dry ingredients into the mixer on low speed.
Once the mixture is combined, knead the dough by hand until it forms a ball. Roll out on a lightly floured surface until it is 1/4” thick.
Dip cookie stamps in flour and press into the dough to create a deep imprint. I used mooncake stamps instead of cookie stamps. Then use a 2.5” cookie cutter to cut cookies until the dough is used up.
Bake cookies for 10 minutes, rotating the sheets after halfway through.
Make the glaze by adding all ingredients into a small mixing bowl and whisking until uniform. The consistency should be thick and syrupy.
Remove cookies from oven and make a hole at the top of each cookie using a skewer. Allow to cool for 5 minutes before dipping in the infused glaze. Cool completely on wire rack.
Once cooled, attach string to hang cookies on mugs or use as a tasty ornament.