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Thankful November 17, 2015 - Gingerbread Cookie Butter

Friday, November 20, 2015 - 11:15am

Ingredients

  • 8 ounces gingerbread cookies, about 8 (3 1/2-inch long) cookies
  • 1/2 cup confectioners' sugar
  • 1/2 cup coconut oil
  • 1/4 cup water
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1/2 teaspoon McCormick Ground Cinnamon
  • 1/4 teaspoon McCormick Ground Ginger

 

Preparation

  1. Pulse cookies in food processor until resembling fine crumbs. Add sugar; pulse until just blended.
  2. Heat oil and water in small saucepan on low heat until coconut oil is melted. Slowly add oil mixture to processor while pulsing. Add vanilla and spices; pulse until just blended.

 

Serves
24 (1 tablespoon each)

Preparation Time:
5 minutes

Cook Time:
2 minutes

SOURCE:
McCormick & Company, Inc.