Shortbread Vanilla Rum Cookie Butter
Recipe: #24020
June 10, 2016
Categories: Desserts, 5 Ingredients Or Less, One-Pot Meal Vegetarian, Sugar, Milk, Gifts, more
"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 is 1 serving
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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