Recipes tagged with « Spreads »

Crunchy Cookie Butter Spread

Blend crushed cookies with a mix of oils and dairy to get a nutty, spreadable cookie butter. Use less liquid for thicker texture, more for creamy smoothness. Swap store-bought cookies with homemade shortbread or speculoos for flavor variation. Add toasted nuts for crunch and depth. Watch texture—too much milling makes pasty mess. Chill for firmer spread or keep room temp for easy scooping. Simple, quick—takes a handful of minutes. Use a sturdy blender or food processor. Results adaptable to cookie crumb size, moisture in milk substitute, and added spices. Store covered in fridge. Eats like dessert, spreads like nut butter. Does not stay fresh forever. Use within a week or freeze small portions.