How To Make A Potent Batch Of Pot Petticoat Tails

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How To Make A Potent Batch Of Pot Petticoat Tails

Culinary confusion and eager anticipation. Those are pretty much the two main emotions I feel upon reading the intriguing namesake of this recipe. I mean, what exactly are Pot Petticoat Tails? They sound far more like an army-related garment and less like a delicious cookie, if you ask me. But, upon further inspection, it appears as though that quaint name is in reference to these vanilla-flavored cookies being shaped like petticoat tails, often found on the jackets and coats of our forefathers

So, random, archaic title aside, I was beyond beguiled by these Pot Petticoat Tails when I saw them, and knew, right then and there, that I had to whip up a batch of my own. And, boy, oh boy, am I happy I did. These dank little marjuana morsels are scrumptious, strong, and super simple to make. Which, at the end of the day, is what we’re all looking for out of our edibles, right?

Now, before you go sprinting into that kitchen of yours, you’ll first need to hit up your local grocer, cannabis club, and maybe even your pantry for the following critical ingredients.

For this recipe, you’re going to need:

Prep Time8

Cook Time10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: Edibles, Pot Cookies, Pot Petticoat Tails, Weed Cookies

Servings: Servings

Calories: 45kcal

Author: Carl S. Hobby

Cost: approx. $10+

Equipment

Large mixing bowl
Oven
Baking sheet

Ingredients

⅓ Cup of Cannabis-Infused Butter Softened
⅛ Teaspoon of Salt
¾ Cup of All-Purpose Flour (Sifted, Separated)
1 Tablespoon of All-Purpose Flour (Sifted, Separated)
1 Teaspoon of All-Purpose Flour (Sifted, Separated)
¼ Teaspoon of Vanilla Extract
⅓ Cup of Confectioners’ Sugar Sifted, Separated)
1 Teaspoon of Confectioners’ Sugar (Sifted, Separated)

Instructions

Now, to get started on this truly simplistic cannabis cookie recipe, you’ll first want to grab a fairly large mixing bowl. In it, you will cream together your cannabis-infused butter, vanilla extract, and confectioners’ sugar. Keep beating those ingredients together until the contents develop an airy, light texture and consistency.
At that point, you can stir in your salt and all-purpose flour.
Upon thoroughly incorporating all of those ingredients together, you can press down on the mixture, and proceed to mold the dough (with your hands) into a roll. Try to make one that is fairly long and roughly 2” in diameter.
Then, after you’ve rolled out the dough, you will expertly cover the entire thing in plastic wrap, before tossing it into the fridge for a handful of hours. However, in my experience, the dough is far better after an overnight stay in those frigid confines, so if you have the time (and patience) to leave that log in the fridge overnight, I strongly suggest that you do so.
When you’re ready to move on with the recipe, you will want to preheat your oven to a classic 400°.
As that warms up, you will take your roll, and strategically slice that sucker into little ⅛” chunks.
Take each of those slices, and place them onto an ungreased baking sheet. When your oven is ready, slide those slices inside, and allow them to bake for roughly 8-10 minutes.
When they develop a golden brown complexion, you can remove them from the oven.
Place them onto a wire rack to cool for a few moments.
Then, when they are mellow enough to handle, grab your favorite one (or two) and dig in!

Notes

And there you have it, party people.

An insanely simple (and deliciously dank) recipe for homemade Pot Petticoat Tails.

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