Shortbread Cookie Butter2014-02-22
- Yield : 1-1/2 cups
- Servings : 24
- Prep Time : 15m
- Cook Time : 0m
- Ready In : 15m
Shortbread cookies whether Girl Scout Trefoils or Lorna Doones from the grocery store, this butter is heavenly spread on pears, apples, even scooped up with a fresh strawberry.
- 1 9 oz or 10 oz pkg shortbread
- 1/2 cup confectioner's sugar
- 1/2 cup coconut oil
- 1/2 tsp vanilla extract, optional
Open and empty the entire box of shortbread into the bowl of a food processer. Process until cookies are finely ground.
To make a very fine almost nut butter-like consistency, re-grind the cookies little by little in a spice grinder dumping re-ground cookies in a clean bowl. I did not perform this step because my food processor is very powerful and there was no need.
Dump the re-ground cookies back into the food processor bowl. Add confectioner's sugar, coconut oil, and extract if using.
Process for 1 minute. Scrape into a sealable container and store at room temperature for up to 2 weeks.
Serve with: Fresh fruit slices, mix with peanut butter and smooth onto celery sticks, spread on toast, scoop with Ritz crackers, stir into softened ice cream and re-freeze then scoop.