There's a new cookie butter on the scene and it's full of holiday flavor! Puree homemade or store-bought gingerbread cookies with confectioners' sugar, coconut oil and warm spices like cinnamon to create the ultimate spread for toast, pancakes and everything in between.
Pulse cookies in food processor until resembles fine crumbs. Add sugar; pulse until just blended.
Heat oil and water in small saucepan on low heat until coconut oil is melted. Slowly add oil mixture to processor while pulsing. Add vanilla and spices; pulse until just blended.
Test Kitchen Tips:
• To make your own gingerbread cookies, prepare our Gingerbread Thins or Gingerbread Men Cookies. (8 ounces of homemade cookies is equivalent to about 24 Gingerbread Thins or 8 Gingerbread Men Cookies made with a 3 1/2-inch cookie cutter.)
• Store Gingerbread Cookie Butter in a clean, tightly covered container or jar at room temperature up to 2 weeks. Stir if butter starts to separate.
• Serve Gingerbread Cookie Butter with apple slices, cookies and pretzels or over brownies and ice cream. Use as a spread on toast, bagels, quick breads, muffins, hot waffles and pancakes. Or, use in place of peanut butter for sandwiches.
• For a simple homemade gift, package Gingerbread Cookie Butter in small jars with festive labels or ribbon. Attach storage directions and usage ideas to gift tags, if desired.