Satori Valentine's Day Shortbread Cookies

By Weed + Grub

These sweet shortbread cookies are little Valentines, with a kiss of raspberry tartness and luscious pieces of Satori Singles Fast-Acting Dark Chocolate, mingled with a hint of orange zest and rooibos tea. Every biscuit is an elegant bite of buttery perfection, with a satisfying pistachio crunch.

We love these cookies because they’re not too sweet, and with 2.5mg THC of chocolate per shortbread, you can enjoy more than one. Bake up the entire batch at once to share with lovers and friends, or keep one or two logs of dough chilled, and bake whenever you’re in the mood for warm cookies (which, for us, is every day).

This Valentine’s Day, give your sweetie a plate of buttery, chocolatey shortbread kisses. It’ll melt their heart!

Makes 48 cookies - 2.5mg of THC per cookie

Ingredients for a sweet time

  • 2 1/4 cups all-purpose flour
  • 1/4 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 1/2 cups powdered sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 Tbsp. unsalted butter, melted
  • 1 large egg
  • 2 Tbsp. orange vanilla rooibos tea, crushed
  • 2 tsp. finely grated orange zest
  • 1/2 tsp. vanilla extract
  • 3/4 cup raw pistachios, chopped
  • 1/4 cup freeze-dried raspberries
  • 1/4 cup pink decorative or sanding sugar
  • 12 single-serving Satori Singles Fast-Acting Dark Chocolate bars, chopped

Make 'em with love

  1. Sift flour, baking powder, and salt in a large bowl.
  2. Using an electric mixer on medium-high speed, beat powdered sugar and butter until airy and light yellow, about 3 minutes.  Scrape down the sides of the bowl, beat for another 2 minutes.
  3. Reduce mixer speed to medium, and add egg.
  4. Add tea, orange zest, and vanilla and beat, scraping down the sides of the bowl, gently combining.
  5. Reduce mixer speed to low and slowly add dry ingredients.
  6. Add pistachios, and use a spatula to make sure you get all the goodness stuck to the bottom of the bowl mixed in.  
  7. Add Satori Fast-Acting Dark Chocolate and gently combine. Don’t overmix.
  8. Turn out dough onto your counter and divide into quarters.
  9. Place each quarter of dough onto a sheet of parchment paper, and form it into a log.
  10. Wrap the parchment paper up tightly around each log, and press each side of the log against your counter to shape it into a long 1” thick rectangle.
  11. Tightly wrap the parchment-wrapped dough in plastic wrap, and chill in your fridge for 3 hours or more.
  12. Preheat the oven to 300°F.
  13. Line your baking sheets with parchment paper.
  14. While the oven preheats, take the dough out of your fridge, unwrap it, and let it sit at room temp for 15 minutes.
  15. Cut dough into 1/2“ slices, and put them on your baking sheets.
  16. Bake for 15-20 minutes, rotating pans 180 degrees halfway though so the cookies bake evenly. Every oven is different, so keep an eye on them!
  17. You’ll know they’re done when they’re barely golden.
  18. Cool the cookies for 5 minutes while you make the raspberry sugar coating.
  19. Blitz raspberries into a fine powder in a food processor. Transfer to a plate and mix with the pink sugar.
  20. Roll the sides of each cookie in melted butter, then dip in your raspberry-sugar mixture.
  21. Enjoy with people you love (like yourself)!