Cookie butter is one of life's great pleasures, but this is the time of year to forgo the jarred stuff and make it yourself. You’re getting bombarded with Christmas cookies left and right, and this is the perfect way to use up the leftovers. Cookies are ground with milk and warm spices into a smooth, spreadable butter perfect for your morning toast or bagel.
We use shortbread to lend a Christmas feeling to our cookie butter, but you can use any dry cookie you like. Chocolate cookies or snickerdoodles also work especially well. Fair warning: You're going to want jars of this in your fridge all winter long.
Christmas Cookie Butter
Recipe from the Tasting Table Test Kitchen
Yield: 1½ cups
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
10 ounces (about 2½ cups) Christmas shortbread cookies
½ cup whole milk
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
In a food processor, combine all of the ingredients and grind into a smooth paste. Use immediately or store in the refrigerator for up to 1 week.
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