Recipe courtesy of Food Network Kitchen
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Cookie Butter
Total:
20 min
Prep:
20 min
Level:
Easy
Total:
20 min
Prep:
20 min
Level:
Easy

Directions

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.

Photograph by Ben Goldstein/Studio D.

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