Speculaas Cookie Butter

Speculaas Cookie Butter

Speculaas Cookie Butter

Born out of the popularity of speculaas cookies, a crunchy spice cookie native to Europe, came cookie butter, a smooth, spiced, buttery spread meant for slathering on toast, dipping fruit into, or simply devouring by the spoonful. This recipe for the popular store-bought spread is easy to whir together in a food processor at home, and is especially tasty made with cookies from our very own spicy speculaas cookie mix.

Ingredients
  1. 18 ounces speculaas cookies, crushed; from 1 box spicy speculaas cookie mix (about 75 2" cookies)
  2. 1/4 cup vegetable oil
  3. 1/2 cup (4 ounces) water
  4. 2 teaspoons vanilla extract
  5. 3/4 cup confectioners' sugar
  6. 2 teaspoons speculaas spice
  7. 2 teaspoons rum, brandy, or liquor of your choice; optional, to prevent the cookie butter from separating
Instructions
  1. Add the crushed cookies to the bowl of a food processor, and process until fine crumbs form.
  2. With the processor running, slowly drizzle in the vegetable oil then the water and vanilla extract until a paste forms.
  3. Stop the processor and add the confectioners' sugar and speculaas spice. Process until the paste becomes smooth and shiny; it will be similar in consistency to peanut butter. Stir in the liquor, if desired.
  4. Store the cookie butter at room temperature for up to 1 week, or in the fridge for up to 1 month.

Yield: about 2 cups (20 ounces)