Several years ago, Santa left a jar of cookie butter in my stocking, along with the usual earrings, underwear and orange. One taste and I was hooked. The spread was sweet and smooth and unlike anything I'd ever had before, but with a flavor reminiscent of spiced animal crackers. The serving suggestions on the jar included eating it with fresh fruit or on toast. But within days I had eaten the entire jar straight off the spoon.
The spread also makes a delicious sandwich cookie filling.
I recently came across recipes for homemade versions. Any crunchy, crumbly cookie will work. You could even use Biscoff cookies (the cookies in the original version of the spread). Be warned that chewy, chunky or filled cookies won't produce ideal results.
I'd be lying if I said this is as good as what you can buy at the store. It isn't even close. But it is tasty. And the flavor possibilities are endless. Depending on the type of cookie used, the spread can be nut-free and vegan.
So far I've made it using slightly overbaked homemade snickerdoodles and with store-bought animal crackers. Both were delicious, but different. The snickerdoodle version had an excellent flavor of butter and spice, but a slightly coarser texture. The animal cracker version's texture was superior, but the spread was a bit bland.
The spread will keep at room temperature for about 2 weeks, making it an ideal homemade gift for the cookie monster on your list.
Homemade Cookie Butter
8 ounces crunchy cookies, such as animal crackers, Biscoff, gingersnaps or shortbread
1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon
Pinch ground ginger
1/2 cup coconut oil
1 tablespoon neutral-flavored vegetable oil such as sunflower
1/4 cup water, plus more as needed
2 teaspoons vanilla extract
Pulse cookies in food processor until reduced to powdery-fine crumbs. Add sugar, cinnamon and ginger and pulse to combine.
In a small saucepan, heat coconut oil, vegetable oil and 1/4 cup water over low heat, stirring to melt coconut oil. Stir in the vanilla extract. With the motor running, slowly add oil mixture to processor and blend until smooth. If mixture does not come together in a creamy mass, blend in more water, a teaspoon at a time, until smooth and creamy.
Makes 1 1/2 cups.
Food on 12/21/2016