Shortbread Vanilla Rum Cookie Butter

1
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"I LOVE COOKIE BUTTER. There, I admitted it. Now we add rum, and it's become an obsession. Yikes... If you want to serve this to children, you can use imitation rum extract, but it wont' taste nearly as good. This cookie butter makes a great gift when packed into a nice glass jar."

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (424.8 g)
  • Calories 1549.4
  • Total Fat - 72.4 g
  • Saturated Fat - 19.6 g
  • Cholesterol - 70.2 mg
  • Sodium - 1614.7 mg
  • Total Carbohydrate - 201.8 g
  • Dietary Fiber - 5.3 g
  • Sugars - 61.4 g
  • Protein - 21.3 g
  • Calcium - 242.5 mg
  • Iron - 7.9 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 1 mg

Step 1

Add cookies to a food processor; process until the cookies are fine crumbs.

Step 2

In a medium saucepan, combine the milk, sugar and rum.

Step 3

Heat until milk is warm and the sugar has dissolved.

Step 4

Stir in cookie crumbs and vanilla paste until combined and smooth.

Step 5

Transfer to a container with a lid and keep refrigerated.

Will keep in the refrigerator up to 2 weeks


Tips & Variations


No special items needed.

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