Start off by preheating your oven to 350°.
Now, in a mixing bowl, combine your salt, baking powder, all-purpose flour, and of course, cake flour. When you’re done with that, simply set the bowl to the side for the time being.
Next, in another, somewhat bigger mixing bowl, you’ll need to mix together your shortening, sugar, and cannabis-infused butter. Use an electric mixer for this step. Set it on “Medium,” and keep mixing those components together until they become airy and light.
At this point, you can mix in your almond paste, and don’t proceed onward until it is fully mixed in with the other ingredients.
Upon completing that step, you can add in your almond extract, lemon juice, vanilla extract, and eggs.
When those are fully incorporated, you’ll want to knock the mixing speed down to a full-on “Low” setting, before gradually adding in your previously-stirred together dry ingredients.
After the dry ingredients have been added, take this time to briefly scrape the insides of the bowl, before mixing everything together on a “Medium” speed for about 30 seconds or so.
When everything is intricately mixed in with one another, you can grab a big pastry bag, and attach a 4S or 864 tip onto the end of it, before filling it up with your infused batter.
Once in the bag, proceed to pipe equal-sized cookie dough dollops onto an ungreased cookie sheet. Remember to keep each cookie about 2” apart from one another, as they will expand during the baking process.
When your oven is ready, toss your cookies inside to bake for 8-10 minutes, until they are sporting a subtle brown color scheme.
Once all of your cookies are done, you can let them cool on the baking sheet for 5 minutes, before transferring them over to a wire rack to complete their cool down.