Join the cookie butter craze. Go traditional or go gourmet!
Original Cookie Butter
1 Pkg Pepperidge Farm Bordeaux Cookies, 28 cookies
4 T powdered sugar
1 T brown sugar
1/4 c. coconut oil, melted
1/4 t. vanilla
1/2 t. cinnamon
1/8 t. nutmeg
3-4 T water
In a small food processor, process cookies until a fine crumb. Add sugars, cinnamon, and nutmeg. Pulse to blend. Add coconut oil, pulse to blend evenly, scraping sides as necessary. Add water and vanilla, and pulse to blend until smooth.
Makes about 1/2 pint
Key Lime Coconut Cookie Butter
1 pkg Pepperidge Farm Bordeaux Cookies, 28 cookies
4 T powdered sugar
1 T granulated sugar
1 T shredded coconut
2 T coconut oil, melted
2 T fresh lime juice
2 T water
1/4 t. vanilla extract
Zest from 1 lime
Pinch of salt
In a small food processor, process cookies to a fine crumb. Add sugars, coconut and lime zest. Pulse to blend. Add coconut oil, and pulse to blend evenly, scraping sides as necessary. Add lime juice, water, and vanilla and pulse to blend until smooth.
Makes about 1/2 pint
Banana Caramel Cookie Butter
1 pkg Pepperidge Farm Bordeaux Cookies, 28 cookies
4 T powdered sugar
1 T brown sugar
2 T coconut oil, melted
4 T water
1/4 t. vanilla extract
1/4 t. banana extract
Pinch of salt
In a small food processor, process cookies to a fine crumb. Add sugars and pulse to blend. Add coconut oil and process to blend evenly, scraping sides as necessary. Add water, vanilla and banana extracts. Pulse to blend until smooth.
Makes about 1/2 pint
Vanilla Tangerine Cookie Butter
1 pkg Pepperidge Farm Bordeaux cookies, 28 cookies
4 T powdered sugar
1 T granulated sugar
2 T coconut oil, melted
2 T fresh tangerine juice
2 T water
1/2 t. vanilla
Zest from tangerine
In a small food processor, process cookies to a fine crumb. Add sugars and zest, pulse to blend. Add coconut oil, and process to blend evenly, scraping sides as necessary. Add tangerine juice, water, and vanilla. Pulse to blend until smooth.
Makes about 1/2 pint
Mexican Chocolate Cookie Butter
1 pkg Pepperidge Farm Bordeaux Cookies, 28 cookies
2 T cocoa
2 T powdered sugar
1 T brown sugar
2 T coconut oil, melted
1/4 t. cinnamon
1/4 t. almond extract
1/4 t. Mexican vanilla
4 T water
In a small food processor, process cookies to a fine crumb. Add cocoa, sugars and cinnamon. Process to blend. Add coconut oil, and process to blend evenly, scraping sides as necessary. Add water and extracts, pulse to blend until smooth.
Makes about 1/2 pint
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