• 1.5 cups flour
  • 1/2 cup canna butter
  • 1/4 cup cornstarch
  • 1/2 cup packed brown sugar
  • 1/4 cup cold water
  • 4 tbsp. finely chopped pecans
  • 1/8 tsp. table salt
  • 2 tbsp. confectioner’s sugar


Get out a large mixing bowl and combine the flour, salt, cornstarch and pecans, mixing well. Place melted canna butter and brown sugar in a separate mixing bowl and mix thoroughly with an electric mixer on medium speed. Very slowly, begin the add the dry ingredients from the larger mixing bowl to the electric mixer, keeping the setting on low-medium. After adding the dry ingredients, add the cold water, continuing to mix. Shape the dough you just made into two roughly 6″ logs, wrap with plastic wrap and place in the refrigerator for one to two hours. A few minutes before the hour or two is up, preheat the oven to 350 degrees F. Use parchment paper to line some baking sheets and cut each of the 6″ logs into 16 pieces. Place the slices roughly 1″ apart on the baking sheet and sprinkle with confectioner’s sugar. Bake for 17 – 19 minutes, or until golden-brown. You can also freeze one of the logs you made, if you don’t want to make all the cookies at once.

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