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.