You will likely only need to use a small amt of the canna butter. I would make sure it is chilled first. Just cream the regular butter with the relatively small amt of canna butter - no special method ness. Be careful with the strength of the canna butter. Less is often better - you can always eat another cookie or two, but an overdose on edibles is a rather unpleasant experience.

My daughter-in-law made a "guess" as to how much magic butter to put in and it had VERY bad unpleasant experiences all around.

we will do the math so we at least know how strong they are. but it's a super yummy cookie, and we are assuming 2-3 per person.

But I have added spices to butter. I soften it real well and stir in the spices. Sometimes it does melt all the way if I am not watching it closely. It doesn't make a difference, but it takes longer to reset and you have to stir it real good to reincorporate the liquids into the solids.

If you want to get fancy, while it is soft put it in molds and freeze until it is hardened/frozen. Remove and refill. Store in the refrigerator or freezer so it keeps its shape.

Found a perfect one for your idea

https://www.conceptsincandy.com/store/pc/Cannabis-Club-c150.htm

Look up magicbutter.com they are the experts in making and using canna butter . Lots of recipes and good advice. The cooking temperature is critical.

man, that extractor looks like a great xmas gift, too.

baking always follow the recipe to assure good results. The reason for this is that cooking is just
fooling around but baking is science. So save some time and find some valid recipes. Good luck!

even tho i mostly only do it seriously once a year, i am pretty good at it.
these are time tested recipes.

Use it like regular butter. There is absolutely no difference after being infused, other than the fact it now has magical properties

bake your bud at 240 degrees for half hr or so to decarboxylate, spray with Ever Clear alcohol and let sit for 15 minutes, put into a crook pot (1/2 lb butter to about 30 grams pot) and cook on low in crock pot for about 6 hrs. When still warm, squeeze through a cheesecloth over a strainer, and then store in your freezer until use. You can use this to make one batch of 24- 30 cookies if you like your cookies strong or dilute it with butter. Just use as you would use regular butter in anything.