We are fortunate indeed to be receiving some wonderful recipes from friends and readers. This cookie treat recipe was provided by a very cool lady who knows how to cook. She uses the "Hacksaw" crock pot method of making cannabutter. I’ve tried it and it works great.

If you’re like me you’re not an immediate fan of ginger snaps. These, though, are great. Ms. BuB has come up with a recipe that is scrumptious without any canny aftertaste.

Ingredients:

½ cup Better Bud Butter or Hacksaw butter
1/3 cup molasses
1/3 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1 tsp each: ground nutmeg, cinnamon, ginger, allspice, and ground cloves
1½ cups of flour

Directions:

Melt the butter over low heat and mix in molasses then sugar. Stir well. Sift together all of the dry ingredients (sifting both mixes and adds air) then gradually add to butter/molasses/sugar mixture with constant stirring and heat turned off.

Roll the cookie dough into a log, wrap in wax paper, and refrigerate until firm.

Remove from refrigerator, unwrap, and slice thin, placing the cookies on an ungreased cookie sheet.

Bake at 325 degrees for 10 minutes. Cookies will plump up. Cool on a rack and enjoy!

Warning from Ms. BuB: Do not eat too many cookies! These are very potent and sneaky cookies.