Prop 19! Let's make Milk and Cookies

Ok, to make butter, it's a 24 hour thing, so prepare thyself. You'll need:

crock pot (or a double boiler)
1 lb. of butter
1 oz. of cooking-grade herbs
Milk
blender
water


Blend the herbs with water to make a fine slush - the smaller the particles, the more you expose the oils that you're after. You may need to blend in small batches so you don't overload the blender.

Combine butter and herb slurry in the crockpot. cover, and turn to high. stir every 20 minutes or so until the butter melts. once the butter has melted and the mix is warm, turn to low. let this sit for 2-12 hours ( I usually do it overnight because the smell is POWERFUL).

When the cook is complete, strain the liquid into a tall container, like a pitcher. Don't throw away the green matter yet, fill some mason jars halfway with greens and fill the rest of the jar with milk. Place these in your fridge, and after 24 hours, they should be potent.

Back to the butter, place the strained liquid in the refrigerator and do not disturb it until it is cold to the touch. Once it is cold, the butter should be solid on top, and you can remove it with a knife or a spatula. discard the water in the bottom and store your butter in the fridge until you're ready to use it.



Now, on to the cookies. I adapted this recipe .The spices help to mask the herb flavor and make for some amazing cookies. Also optional is 2 shots of bourbon - 1 for the cookies, 1 for the cook.

Ingredients

* 1 3/4 cups flour
* 3/4 teaspoon baking soda
* 3/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg
* 1 teaspoon ginger
* 1/2 teaspoon allspice
* 1/2 teaspoon cardamom
* 1/4 teaspoon cloves
* 1/2 lb herbed butter, soft
* 1 1/2 cups brown sugar
* 1/4 cup sugar
* 2 eggs
* 2 1/2 teaspoons vanilla
* 1 cup raisins
* 3 1/2 cups rolled whole oats

Directions

1. Preheat oven to 350°F.
2. Sift (sifting is important!) flour, baking soda, baking powder, salt, and spices into a mixing bowl.
3. Beat butter, brown sugar, sugar, eggs, and vanilla with a hand mixer at medium speed.
4. Sift (yes, again!) flour mixture into butter mixture and mix well.
5. Fold in raisins (or chocolate chips or chocolate covered raisins) and oats.
6. Spoon 1.5 inch balls onto non-stick cookie sheet.
7. Bake at 350°F for 6-9 minutes, rotating half way through baking. (Should be lightly firm in the center when done) Be careful -- oatmeal raisin cookies don't look done when they are, so they are very easy to over cook (unless you want then to be crispy) :).


As for that milk?! Shake it to wake it, and filter the plant matter out before you drink it. Careful, it's potent, and great sweetened.

Love,