Break up cookies a bit and place into the food processor fitted with the metal  blade. Process until cookies are almost all pulverized. 

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.

Recipe originally published in JOY of KOSHER with Jamie Geller magazine Winter 2015. Subscribe Now.

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