Lemon Glazed Shortbread
Buttery, delicate shortbread with a tart lemon glaze. Precise and elegant — and easy to dose accurately because of the uniform shape.
Potency
Uses ½ cup cannabutter across 24 pieces. Each piece contains an equal share of total infusion — consistency makes dosing straightforward.
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Equipment
- Stand or hand mixer
- Baking sheet
- Parchment paper
- Round or fluted cookie cutter
Ingredients
- cannabutter, softened to room temperature½ cup (8 tbsp)
- powdered sugar¼ cup (30g)
- vanilla extract1 tsp
- all-purpose flour1 cup (130g)
- salt¼ tsp
- lemon zest1 tsp
- Glaze: 1 cup powdered sugar + 2–3 tbsp fresh lemon juice—
Instructions
- 1
Beat softened cannabutter and powdered sugar together until pale and fluffy, about 2 minutes.
- 2
Add vanilla and lemon zest. Mix briefly to combine.
- 3
Add flour and salt. Mix on low until dough just comes together — do not overwork.
- 4
Flatten dough into a disk, wrap in plastic, and refrigerate for 1 hour.
- 5
Preheat oven to 325°F (165°C). Roll chilled dough to ¼ inch thickness on a lightly floured surface.
- 6
Cut into 24 rounds or rectangles. Place on a parchment-lined baking sheet.
- 7
Bake 13–16 minutes until edges are just barely golden. Cool completely on the pan.
- 8
Whisk powdered sugar and lemon juice until smooth. Drizzle or spread over cooled shortbread. Allow glaze to set before serving.
Notes & Storage
- Chilling the dough is essential — warm dough spreads too much and loses its shape.
- Store in an airtight container, layers separated by parchment, for up to 1 week.
- The uniform shape of shortbread makes it one of the more reliably dosed baked goods.
Edibles take 30–120 minutes to take effect. Label all infused food clearly and store away from children. Not medical advice.