Cookie Butter

2  packages (8.8 oz each) decorative caramelized biscuit cookies 

 2 tablespoons packed light brown sugar

 5 teaspoons ground cinnamon 

 1/2 teaspoon ground nutmeg 

1 teaspoon vanilla 

1 tablespoon molasses 

 2 tablespoons vegetable oil                                                                                                                           

 1 cup water   
 In large food processor, process cookies into fine crumbs. Turn off processor. Add brown sugar, cinnamon, nutmeg and vanilla; process until blended. Continue to process while adding molasses and oil through spout.

  • With processor running, add just enough water so mixture becomes a creamy consistency (you might not use all the water). Add more water as needed until you reach desired texture (it should be about the same as peanut butter).
  • Pour cookie butter into airtight container; seal. Store in refrigerator.
                                Makes About 2 cups
For a different flavor, substitute 2 packages (18 sheets total) graham crackers for the cookies.                                

Play with spices! Add cloves, ginger or allspice to the mix for different tastes.                                
Use cookie butter as a dip for apples or pretzels, spread it on crackers, cookies or toasted bread, or use it in your favorite baking recipes.

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