If you ate too much gingerbread over the holidays and aren’t sure what to do with the leftovers, we have your answer: cookie butter. Past-their-prime cookies are best suited to a sweet spread like this one, so round up any gingers that are no longer soft. Slather the butter onto shortbread or graham crackers, use it as a dip for salty pretzels or simply eat it by the spoonful!
- Prep time 10 minutes
- Total time 10 minutes
Ingredients
Method
In saucepan, melt butter over medium heat; stir in condensed milk and cream.
In food processor, pulse together cookie crumbs, butter mixture and oil until smooth. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Makes about 2 cups.
Nutritional facts Per 1 tbsp: about
- Sodium 40 mg
- Sugars 5 g
- Protein 1 g
- Calories 84
- Total fat 5 g
- Potassium 23 mg
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
%RDI
- Iron 2
- Calcium 1
- Vitamin A 3
