Cookie butter is so easy to make and you can shmear it on anything you like — even more cookies. Spread on apples, bananas, challah, or just eat with a spoon. You can use gingerbread cookies (just bake them until they are crisp), vanilla wafers, shortbread, or any simple butter or pareve plain cookie. This is a great way to use up dry cookies that might be sitting around.
- Prep Time
- Yield: 1 cupServings
- 8 ounces cookies
- ½ cup canola or vegetable oil
- ½ cup confectioners’ sugar
- ½ cup water
1. Break up cookies a bit and place into the food processor fitted with the metal blade. Process until cookies are almost all pulverized.
2. Add oil, sugar, and water and mix until you have a creamy consistency. Store in the fridge.
TIP: To make the now-trending speculoos cookie butter, add 1 tablespoon pumpkin pie spice to the cookie butter when processing.
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