Ginger Cookie Butter

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2.5 by 3 people

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  • Makes: 24 servings
  • Serving Size: 1 tablespoon
  • Makes: 1 1/2 cups
  • Prep: 15 mins
  • Stand: 45 mins

Ginger Cookie Butter

Directions

  1. 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.
  2. Store in the refrigerator up to 2 weeks. Let stand at room temperature 30 minutes before serving.

From the Test Kitchen

Serve on lemon nut bread or scones.

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Nutrition Facts (Ginger Cookie Butter)

  • Per serving:
  • 65 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 50 mg sodium ,
  • 8 g carb. ,
  • 0 g fiber ,
  • 4 g sugar ,
  • 1 g pro.
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3 Ratings

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