• 3 Ratings

Here's a ginger recipe that gives a nod to the spice without actually calling for it in the ingredient list! This cookie spread is flavored with gingersnap cookies and pumpkin pie spice for loads of fall flavor. Try the cookie butter spread on scones, toast, or graham crackers.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan heat and stir the first five ingredients (through salt) over medium heat until milk is warm and brown sugar is dissolved. Stir in cookies; let stand 15 minutes. Transfer to a food processor or blender; add vanilla. Cover and process or blend until smooth, stopping to scrape container as needed.

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  • Store in the refrigerator up to 2 weeks. Let stand at room temperature 30 minutes before serving.

Tips

Serve on lemon nut bread or scones.

Nutrition Facts

65 calories; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 50 mg sodium. 8 mg potassium; 8 g carbohydrates; 0 g fiber; 4 g sugar; 1 g protein; 0 g trans fatty acid; 10 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 7 mg calcium; 0 mg iron;

Reviews

3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0