Gingerbread Cookie Butter
This spiced spread turns the beloved Christmas cookie into a jarful of joy.
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 3/4 teaspoon allspice
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups packed C&H® Dark Brown Sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2 tablespoons plus 2 teaspoons molasses
- 1 large egg, room temperature
- 1 cup water
- 3/4 cup vegetable oil
- 1 tablespoon vanilla extract
- Cookie: Heat oven to 375 degrees F. Grease a 10 x 15-inch sheet pan; set
- In a large bowl, whisk together flour, cinnamon, ginger,
allspice, baking soda and salt. Set aside.
- In a large mixing bowl,
cream sugar and butter using an electric mixer. Scrape down sides of bowl as
needed. Add molasses and egg. Mix, scraping down sides with each addition.
- Add dry ingredients to the sugar mixture, mix on low speed. Spread dough
onto prepared sheet pan. Bake 8 to 10 minutes, until center is cooked. Cake
tester poked into the middle should come out clean, and cookie should have
an internal temperature of 165 degrees F. Set aside to cool.
- Cookie Butter: Break the pan cookie into several pieces and add to a food processor. Pulse
until it becomes fine crumbs. Add water, oil and vanilla extract. Process on high
until all of the ingredients are blended together and creamy. It may be
necessary to scrape the bowl once or twice during the processing.
- Spoon cookie butter into jars with tight-fitting lids. Tap the jars lightly
onto a towel-covered surface to remove any air bubbles.
- Store the jars in the refrigerator for up to 1 week.
Yield: 4 cups butter
For a delicious treat, spread cookie butter on toast, apples or pretzels.
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