Shortbread Cookie Butter

2014-02-22
DSC_1231
  • 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.

In no way am I implying that this yummy-ness is healthy even though your eyes are not deceiving you with the flax meal and coconut oil in the background.

In no way am I implying that this yummy-ness is healthy even though your eyes are not deceiving you with the flax meal and coconut oil in the background.

 

Finely ground cookies. If your food processor isn't very powerful, you may want to re-grind in a spice grinder or a Magic Bullet. Some people may find the texture gritty; the same people who complain about barking puppies, cute kittens, etc...

Finely ground cookies. If your food processor isn’t very powerful, you may want to re-grind in a spice grinder or a Magic Bullet. Some people may find the texture gritty; the same people who complain about barking puppies, cute kittens, etc…

 

The other players:  Confectioner's sugar, vanilla extract, coconut butter, and flax meal. The flax meal adds body but if those puppy hating peeps are complaining about the texture, they may complain about the specks! No judgement from the peanut gallery, but their your family, just sayin'.

The other players: Confectioner’s sugar, vanilla extract, coconut butter, and flax meal. The flax meal adds body, but if those puppy hating peeps are complaining about the texture, they may complain about the specks. No judgement from the peanut gallery. They’re your family, just sayin’.

 

Spreadable, but not runny nor too thick.

Spreadable, but not runny nor too thick.

 

Ready to enjoy my favorite way, with fresh pear slices. Apples are good too.

Ready to enjoy my favorite way, with fresh pear slices. Apples are good too.

Ingredients

  • 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

Method

Step 1

Open and empty the entire box of shortbread into the bowl of a food processer. Process until cookies are finely ground.

Step 2

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.

Step 3

Dump the re-ground cookies back into the food processor bowl. Add confectioner's sugar, coconut oil, and extract if using.

Step 4

Process for 1 minute. Scrape into a sealable container and store at room temperature for up to 2 weeks.

Step 5

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.

 

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