Serve Gingerbread Cookie Butter with apple slices, cookies and pretzels or over brownies and ice cream. Use as a spread on toast, bagels, quick breads, muffins, hot waffles and pancakes. Or, use in place of peanut butter for sandwiches.
Store Gingerbread Cookie Butter in a clean, tightly covered container or jar at room temperature up to 2 weeks. Stir if butter starts to separate.
• For a simple homemade gifts, package Gingerbread Cookie Butter in small jars with festive labels or ribbon. Attach storage directions and usage ideas to gift tags, if desired.
Gingerbread Cookie Butter
1/2 cup confectioners' sugar
1/2 cup coconut oil
1/4 cup water
2 teaspoons McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick® Cinnamon (, Ground)
1/4 teaspoon McCormick® Ginger (, Ground)
Pulse cookies in food processor until resembles fine crumbs. Add sugar; pulse until just blended.
Heat oil and water in small saucepan on low heat until coconut oil is melted. Slowly add oil mixture to processor while pulsing. Add vanilla and spices; pulse until just blended.