1 1/2 cups CannaFlour
1/3 teaspoon baking powder
1/3 teaspoon kosher salt
1/2 cup CannaButter
3/4 cup granulated sugar
1 large egg
1/3 teaspoon pure vanilla extract
1/2 cup powdered sugar
1 cup Strawberry Canna-Jam
Preheat the oven to 350 degrees.
Mix together the CannaFlour, baking powder, and salt. Set aside.
Using an electric mixer on high, beat the CannaButter and granulated sugar together until fluffy, for 3 minutes. Beat in the egg and vanilla extract.
With the mixer on low, gradually add the flour mixture. Mix just until combined.
Split the dough in half and roll each half into a log. Wrap each dough log in plastic wrap and chill in refrigerator until firm, for at least 1 hour.
Remove dough from refrigerator. With a knife, cut dough in 1/4 inch thick slices. Each log should yield about 20 slices.
Place dough on baking sheet. Keep the remaining raw dough chilled until ready to bake.
Bake cookies in preheated oven for 10 minutes, or until edges are golden brown.
Remove cookies from oven and place on cooling rack. Allow baking pan to cool before baking the next batch. Repeat until all cookies are cool.
Drop a large teaspoon of Strawberry Canna-Jam on half of the cookies. Sandwich each Canna-Jam Cookie with the remaining cookies.