Tuesday, February 14, 2017


by : deliciously Dee


flour - 3 cups
baking soda - 1 tsp
ground cinnamon - 3/4 tsp
ground ginger - 3/4 tsp
allspice - 1/2 tsp
ground cloves - 1/2 tsp
kosher salt - 1/2 tsp
freshly ground black pepper - 1/2 tsp
butter - 8 tbsp room temperature 
vegetable shortening - 1/4 cup room temp
brown sugar - 1/2 cup
molasses - 2/3 cup
egg - 1 


confectioners sugar - 1 p
raw egg whites or dried egg white powder - 2 tbsp
water - 6 tbsp
food coloring 


Preheat oven to 350 degrees. 

Sift flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl.

In a large bowl, using a hand held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. **  Add the brown sugar and beat until mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough.  Divide the dough into two thick disks and wrap eat disk in plastic wrap.  Refrigerate until chilled, up to 3 hours.  (the dough can be prepared up to two days ahead)

To roll out the cookies, work with one disk at a time keeping the other refrigerated.  Remove the dough from the refrigerator and let stand out at room temperature until just warm enough to be rolled out without cracking, about them minutes. Place the dough on a lightly floured work surface, sprinkle the top od dough with flour. Roll out the dough 1/8" thick being sure the dough its sticking to the work surface. For softer cookies , roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to non-stick cookie sheets, placing cookies 1 " apart.  Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again and cutting more cookies. 

Bake switching positions of the cookies from top to bottom and back to the front half way through baking, until edges of the cookies are set and crisp, 10-12 minutes.  Cool on sheets for two minutes then transfer to wire racks to cool completely. Decorate as desired with icing.  Get Happy!


Icing can be prepared up to two days ahead.  Store in an airtight container with a moist paper towel pressed directly on surface, and refrigerated.

This icing hardens into a shiny white lines and iWhe using a pastry bag, practice your decorating skills before you ice your cookies.  Just do a few trail runs on aluminum foil or wax paper

- deliciously Dee 

deliciously Dee

expert cannabis cookbook

And a special thanks to :


for their contributions to make this cookbook extra delicious! 


SNAPCHAT : @d.thc

Keep Out of Reach of Children and Animals - Intended for 21+ Adult Use Only

- deliciously Dee

+ More information and education on cannabis on my website under categories : weed science & cannabis research.

About Me

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Birth name Danielle Russell, friends and colleagues call her Dee.  Dee has been making medibles or medicinal edibles with cannabis from 2006 to present.  In 2014 she published the first edition of her cannabis cookbook, The Happy Chef THC, including hip-hop album “The Prescription” from hip-hop artist and MMJ patient B-Real of Cypress Hill. The year 2015 was the year of legalization for medical marijuana for the state of Nevada.  Dee worked as a Canna Chef in the first licensed MMJ Production Kitchen in the state of Nevada located in the fabulous city of Las Vegas - she still continues to make her edibles for the patients in the state today.

Are edibles not your thing?  Maybe you had a bad edible cannabis experience?  Eat too much or not enough - trouble dosing?  Or - perhaps you enjoy cooking with the plant and/or have an interest in joining the cannabis industry as a Canna Chef in an MMK Production Lab.  In with case, HER LATEST CANNA COOKBOOK IS THE ONE YOU NEED!!  Check out her latest EXPERT CANNABIS COOKBOOK - Deliciously Dee The Happy Chef Expert Cannabis Cookbook.  (available on Amazon & iBooks)