Ginger Freeze Snaps

I am really hoping I can get some feedback on these, as I think I've stumbled onto something i've never read anywhere before - the power of freezing pot cookies. Please experiment with this recipe and let me know your results.

Ginger Freeze Snaps

3/8 Cup of CoCoCanoil (Cannabutter made with Coconut oil; recipe at the bottom).
1 Cup of sifted flour
1 Tablespoon of ground ginger
1/2 cup Sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 an egg
1/8 cup dark molasses
1/4 cup cinnamon sugar (1/2 cinnamon, 1/2 sugar)
2 Tablespoons finely dice crystallized ginger + 1 Tablespoon full
(Note: Buy crystallized ginger, then dice into VERY small cubes and toss with a little flour so they don't stick together)

Preparation

1. Preheat oven to 350 degrees F (175 degrees C).

2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

3. Place the CoCoCanoil into a mixing bowl and gradually beat in the white sugar. Beat in the 1/2 egg, 2 tablespoons of crystalized ginger, and dark molasses. Sift half of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms.

4. Scoop a rounded teaspoon and roll into 1 inch diameter balls between your hands. Roll each ball in the cinnamon sugar, then "poke" into the remaining crystalized ginger, and place 2 inches apart on an ungreased baking sheet with the ginger side pointed up.

5.Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

6. HERE IS THE KEY: Freeze these cookies for 7-10 days.
I have tried this recipe 5 times and every time I eat the cookies the first day, they are moderate. It takes 5-6 to get a good buzz. If I freeze them for a week to ten days, they get POTENT. Three or four cookies have me OUT OF IT.

Ceeatle Slim

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CoCoCanoil

• 3/8 Cup of VERY finely ground weed (Use a VERY clean coffee grinder; I have one that I use only for that)
• 3/8 Cup of Coconut Oil
• Thick Glass or Pyrex Bowl and Lid
• Crockpot

Fill Crockpot with enough water so the bottom half of the glass bowl will be heated.
Put glass bowl in crockpot.
Put coconut oil and weed in glass bowl.
Cover with lid and let simmer for 3-4 hours.
Stir every 20-30 minutes.