Cookie Butter 
:
Ingredients
– 1 1/2 cups speculoos cookies or gingerbread cookies, crushed
– 1/2 cup smooth almond or peanut butter 
– 1/4 cup powdered sugar 
– 1/4 cup melted butter
– 1/2 teaspoon ground cinnamon 
– A pinch of salt 
Preparation 
1. Blend Cookies: Place the crushed cookies into a food processor and pulse until finely ground. 
2. Add Ingredients: Add the almond or peanut butter, powdered sugar, melted butter, ground cinnamon, and a pinch of salt to the food processor. Blend until smooth and creamy.
3. Adjust Consistency: If the mixture is too thick, you can add a little more melted butter to reach your desired consistency. Blend again to incorporate.
4. Store: Transfer the cookie butter to a jar or airtight container. Store in the refrigerator for up to 2 weeks. 
5. Serve: Enjoy your homemade cookie butter as a spread on toast, a dip for fruit, or a topping for pancakes and waffles. It’s a delicious treat for any time of day! 
