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Guest
LADYOLIVE'S SNICKER DOODLES
Use a 1/2 ounce for this recipe (Clean and pull apart the big pieces, and clean out the seeds and the just the bigger stems only, leave the rest alone.) You can 1/4 ounce, just cut the recipe in half.
Before starting, preheat your oven to 350 degrees
Put 2 sticks of butter in a small sauce pan on low heat and let it melt a little.
Put in the herb and stir to get it all covered. Keep stirring on and off for 20 min. Do not let this hard boil. you want just a soft pop, pop, pop. When it starts to get hot it will get to the soft pop you want. The herb will get very dark, this is ok, just do not burn. You'll ruin the herb, and your house will stink!
After 20 min, turn off the flame and let it set while you get your batter ready.
Batter
2 1/2 cups flour
2 teaspoons Baking powder
1/2 cup Sugar (you'll need another 1/2 cup sugar for the topping)
2 Eggs
1 Tablespoon Cinnamon (you'll need another Tablespoon for the topping)
Get all of this in a bowl and mix with a fork. It will be lumpy but just keep mixing until it's mixed real good.
Now using a 2 cup glass measuring cup and a cheesecloth or a clean hankerchief, poke the cloth down a little into the measuring cup and then put a large rubberband around the side to hold the cloth.
Pour your butter mixture into this and let it drain. The butter mixture will be very hot! You may want to wear rubber gloves for the next step.
When it has drained pull up on the rubberband and gather the sides of the cloth and twist into a ball over the measuring cup. Squeeze out all of the butter you can, every bit counts. When every drop is out, throw the mixture in the cloth away. And wash out the cloth.
Now put the herb butter into the cookie batter and mix it all up really good. It will be chunky and really oily, but this is a good thing. If it looks too oily, add just a Tablespoon of flour to it. but don't over do it.
After this is all mixed up good, using a Tablespoon, get a spoonfull of mixture and roll it into a ball in your palms and then flatten it down some, but not totally flat. Flatten to about 1/4 inch. Then put it on the ungreased cookie sheet. Keep them about an inch or so apart, they don't spread much. The bigger you make them the more potent they will be, but you won't get as many.
A half ounce will make about 26 to 30 cookies. Depending how big you make them. I like making them bigger....
When your cookie sheet is full, mix the extra 1/2 cup of sugar and the Tablespoon of cinnamon together in a small cup and mix it up. Now sprinkle with your fingers on top of your cookies.
Bake at 350 for 10 - 12 minutes
Do not let them burn, or brown on the top.
Take them out and let them cool. If you take them off too soon they will break.... believe me!
When pretty much cooled, put them on waxed paper to completely cool and get another batch in the oven.
When they are all baked and cooled, put them in an airtight container and store in the freezer. Just take one out and thaw, or nuke it for 20 seconds then eat it.
Remember, they take a good 45 minutes to kick in, so don't smoke any after you eat one or you won't get the full effect. Thats the reason I only eat it! After about 45 minutes, you'll start getting the best whole body buzz ever.
Peace out friends!
__________________
These are so good and I was blazed after eating two for hours and hours......
Not my recipe though..it is a friends.
Use a 1/2 ounce for this recipe (Clean and pull apart the big pieces, and clean out the seeds and the just the bigger stems only, leave the rest alone.) You can 1/4 ounce, just cut the recipe in half.
Before starting, preheat your oven to 350 degrees
Put 2 sticks of butter in a small sauce pan on low heat and let it melt a little.
Put in the herb and stir to get it all covered. Keep stirring on and off for 20 min. Do not let this hard boil. you want just a soft pop, pop, pop. When it starts to get hot it will get to the soft pop you want. The herb will get very dark, this is ok, just do not burn. You'll ruin the herb, and your house will stink!
After 20 min, turn off the flame and let it set while you get your batter ready.
Batter
2 1/2 cups flour
2 teaspoons Baking powder
1/2 cup Sugar (you'll need another 1/2 cup sugar for the topping)
2 Eggs
1 Tablespoon Cinnamon (you'll need another Tablespoon for the topping)
Get all of this in a bowl and mix with a fork. It will be lumpy but just keep mixing until it's mixed real good.
Now using a 2 cup glass measuring cup and a cheesecloth or a clean hankerchief, poke the cloth down a little into the measuring cup and then put a large rubberband around the side to hold the cloth.
Pour your butter mixture into this and let it drain. The butter mixture will be very hot! You may want to wear rubber gloves for the next step.
When it has drained pull up on the rubberband and gather the sides of the cloth and twist into a ball over the measuring cup. Squeeze out all of the butter you can, every bit counts. When every drop is out, throw the mixture in the cloth away. And wash out the cloth.
Now put the herb butter into the cookie batter and mix it all up really good. It will be chunky and really oily, but this is a good thing. If it looks too oily, add just a Tablespoon of flour to it. but don't over do it.
After this is all mixed up good, using a Tablespoon, get a spoonfull of mixture and roll it into a ball in your palms and then flatten it down some, but not totally flat. Flatten to about 1/4 inch. Then put it on the ungreased cookie sheet. Keep them about an inch or so apart, they don't spread much. The bigger you make them the more potent they will be, but you won't get as many.
A half ounce will make about 26 to 30 cookies. Depending how big you make them. I like making them bigger....
When your cookie sheet is full, mix the extra 1/2 cup of sugar and the Tablespoon of cinnamon together in a small cup and mix it up. Now sprinkle with your fingers on top of your cookies.
Bake at 350 for 10 - 12 minutes
Do not let them burn, or brown on the top.
Take them out and let them cool. If you take them off too soon they will break.... believe me!
When pretty much cooled, put them on waxed paper to completely cool and get another batch in the oven.
When they are all baked and cooled, put them in an airtight container and store in the freezer. Just take one out and thaw, or nuke it for 20 seconds then eat it.
Remember, they take a good 45 minutes to kick in, so don't smoke any after you eat one or you won't get the full effect. Thats the reason I only eat it! After about 45 minutes, you'll start getting the best whole body buzz ever.
Peace out friends!
__________________
These are so good and I was blazed after eating two for hours and hours......
Not my recipe though..it is a friends.
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