Yield: 15 cookies ( 2.5 in diameter cookies)
* A scale that can weigh in grams is necessary to add CBD
2 sticks of softened butter (half pound of butter)
.3g of Pacha CBD isolate
1/2 cup + 1/4 cup (for final dusting) powdered sugar
2 cups all purpose flour
16 oz dulce de leche
1) In a stand mixer with the paddle attachment or in a large bowl with a spatula beat butter until completely smooth.
2) Add Pacha CBD isolate to butter and mix thoroughly.
3) Add powdered sugar mixing thoroughly then in 3 portions add flour.
4) Once you have an evenly mixed mass of dough stop mixing and place dough on a lightly floured surface (A cutting board works great if your counter isn't completely smooth.). Pat dough until a smooth, roughly .5 inch disk forms. Pat the sides making sure they aren't tethered. Cut dough into 4 even sections and wrap each part in plastic wrap and leave in the refrigerator for about 1 hour or until hard. You will use the floured surface again.
5) On your lightly floured surface place your first cookie dough disk down while leaving the others in the fridge. Let it sit out and thaw for about 5 min. Meanwhile get a sheet tray and lightly flour the bottom.
6) With a floured rolling pin roll out dough until 1/4 inch thick keeping both sides of the dough floured so as not to stick. Also make sure the dough doesn't get too soft. The butter in time will melt and you want the dough to be malleable but also firm.
7) Once your disk of dough is evenly rolled out using a cookie cutter (we used a circle 2.5 in diameter cookie cutter) cut out as many as possible and placing cut out portions on the sheet tray. The dough scraps can be reworked into an even piece of dough and flattened and placed in the fridge to rest and cool down. Between rolling doughs out place sheet tray in the freezer to keep cold.
8) Grab disk #2 and repeat making sure to lightly flour cut out disks of dough before stacking them. And continue collecting dough scraps and reworking them into 1/4 inch dough disks and chilling in the fridge and rotating them to roll out and cut out until you're all done.
9) Once all your cookies are frozen they can be baked whenever. It can be the same day or months from now. Just be sure to keep them well wrapped in plastic until they do in the oven.
10) In a 350 degree oven baked cookies on parchment paper or silicone mat. You can place them side by side barely touching with no worry that they will spread. As long as they go in frozen you are good to go. Bake for 13 min or until lightly golden brown.
11) Once you remove them from the oven place tray on the counter if possible or on top of your stove until the cookies cool enough to keep their stability. About 5 min. At first they break easily when hot.
12) Repeat these last two steps until your desired amount of cookies are done. Remember since these are sandwiched every thing is x 2.
13) Once the cookies are completely cooled down add your dulce de leche on one and top with another cookie. I used a pastry bag to pipe the dulce de leche, but a snipped off baggie could work or simply spreading with a knife works great as well.
14) Place all filled cookies side by side and with a sifter dust all the cookies with powdered sugar.