Cookie Butter Food

HOMEMADE COOKIE BUTTER

Steps:

• Place cookies in food processor and process to fine crumbs. With processor running on low speed, slowly add butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt. Add water 1 tablespoon at a time until desired consistency is reached.

LOADED PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350˚ F. Spread the oats on a large baking sheet and bake until lightly toasted, 10 to 12 minutes. Let cool. Line 2 separate baking sheets with parchment paper.
• Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed. Add the brown sugar, granulated sugar, salt, baking powder and baking soda and beat until smooth, 1 to 2 minutes. Beat in the eggs, then with a rubber spatula, stir in the toasted oats, chocolate chips, coconut and peanut butter cups.
• Scoop 12 mounds of dough (about 1/3 cup each), packing the dough together, and arrange about 2 inches apart on the baking sheets. Lightly flatten with your fingers.
• Bake, switching the pans halfway through, until the edges of the cookies are set but still soft, 20 to 24 minutes. If any cookies are misshapen, use a spatula to press the edges back into a round shape. Let the cookies cool 10 minutes on the pans, then transfer to a rack to cool completely (the cookies will hold together best when fully cooled).

COOKIE BUTTER

Steps:

• Roughly crush 12 gingersnaps, 6 whole graham crackers and 5 shortbread cookies, then pulse in a food processor until finely ground. Add 3 tablespoons cold water and pulse until combined, then let sit 10 minutes. Add 1/4 cup sugar, 1/2 teaspoon vanilla and a pinch of cinnamon. With the processor running, slowly drizzle in 1/2 cup coconut milk and blend until smooth. Refrigerate in an airtight container for up to 2 weeks.

EASY BUTTER COOKIES

Steps:

• Pre-heat oven to 350 degrees.
• Cream butter with 1/2 cup sugar and vanilla using mixer.
• Add the flour to make batter stiff.
• Make into 2 rolls using waxed paper.
• Divide remaining sugar into bowls and color with food coloring. I usually do atleast 2 colors. Place sugar on a piece of waxed paper and spread sugar out.
• Roll cookie tube in colored sugar. Wrap rolls up using wax paper. Refrigerate rolls to stiffen. 30-45 minutes.
• Slice in 1/4 inch slices and bake just until bottom starts to become golden. Do not overbake. 7-9 minutes.
• Prep time includes refrigeration time.

BUTTER COOKIES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Beat the salted butter, vanilla and sugar together with an electric whisk until pale and fluffy. Sift over the flour and beat again until just combined. Spoon the dough into a piping bag fitted with a medium star nozzle.
• Pipe the dough in small 5cm swirls on one large or two smaller baking trays lined with baking parchment, spacing them apart to allow for them to spread. Bake for 15-20 mins until pale golden.
• Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely.

COOKIE BUTTER

Steps:

• 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.

WORLD'S BEST BUTTER COOKIES

Steps:

• Beat the butter, sugar, salt and vanilla together until smooth and creamy.
• Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
• Add the flour and mix just until incorporated.
• Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
• Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
• Before baking, preheat the oven to 325°F.
• Line your baking sheets with parchment.
• Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
• Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
• Note: you can do many things with these cookies.
• You could roll the dough out and cut shapes.
• You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
• You could make them and then dip them half into chocolate.
• You could just make them and eat them, which is my favorite.
• Whatever you do, they will be delicious.

BASIC COOKIES

Steps:

• Heat the oven to 190C/170C fan/gas 5. Cream the butter in a large bowl with a wooden spoon or in a stand mixer until it is soft. Add the sugar and keep beating until the mixture is light and fluffy. Sift in the flour and add the optional ingredients, if you're using them. Bring the mixture together with your hands in a figure-of-eight motion until it forms a dough. You can freeze the dough at this point.
• Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet (you don't need to butter or line it). Flatten the balls a little with the palm of your hand and bake them in the oven for around 10-12 mins until they are golden brown and slightly firm on top. Leave the cookies on a cooling rack for around 15 mins before serving.