Shortbread Bourbon-Vanilla Cookie Butter

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  • Makes: 24 servings
  • Serving Size: 1 tablespoon
  • Makes: 1 1/2 cups
  • Prep: 10 mins
  • Stand: 15 mins

Shortbread Bourbon-Vanilla Cookie Butter

Directions

  1. In a medium saucepan heat and stir first three ingredients (through bourbon) over medium heat until milk is warm and sugar is dissolved. Stir in cookies; let stand 15 minutes.
  2. Transfer mixture to a food processor or blender. Add vanilla bean paste. Cover and process or blend until smooth, stopping to scrape container as needed. Store in the refrigerator up to 2 weeks.

From the Test Kitchen

Scoop onto hot waffles, cobblers, or sauteed apple slices. Layer between graham crackers when making s'mores.

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Nutrition Facts (Shortbread Bourbon-Vanilla Cookie Butter)

  • Per serving:
  • 65 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 66 mg sodium ,
  • 9 g carb. ,
  • 0 g fiber ,
  • 3 g sugar ,
  • 1 g pro.
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