Ingredients

• 2 cups finely crushed shortbread cookies
• 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter, melted and cooled
• 6 to 8 tablespoons heavy cream
• 1/2 cup finely crushed candy canes
• 2 cups finely crushed chocolate wafer cookies
• 2 tablespoons cocoa powder
• 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter, melted and cooled
• 6 to 8 tablespoons heavy cream
• 2 cups finely crushed gingersnap cookies
• 2 tablespoons unsalted butter, melted and cooled
• 1 tablespoon light brown sugar
• 1 tablespoon molasses
• 1/2 teaspoon pumpkin pie spice
• 6 to 8 tablespoons heavy cream

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Instructions

1. Watch how to make this recipe.
2. For the Candy Cane Cookie Butter: Combine the cookie crumbs, sugar and butter in a food processor and pulse to combine. With the machine running, add enough cream to make a soft paste that collects in a ball around the blade (you may not use all of the cream). Add the crushed candy canes and pulse until well combined.
3. Transfer the cookie butter to gift jars and refrigerate until ready to use. Let sit at room temperature for 30 minutes to soften before serving.
4. For the Chocolate Cookie Butter: Combine the cookie crumbs, cocoa, sugar and butter in a food processor and pulse to combine. With the machine running, add enough cream to make a soft paste that collects in a ball around the blade (you might not use all of the cream).
5. Transfer the cookie butter to gift jars and refrigerate until ready to use. Let sit out for 30 minutes to soften before serving.
6. For the Gingerbread Cookie Butter: Combine the cookie crumbs, butter, brown sugar, molasses and pumpkin pie spice in a food processor and pulse to combine. With the machine running, add enough cream to make a soft paste that collects in a ball around the blade (you might not use all of the cream).
7. Transfer the cookie butter to gift jars and refrigerate until ready to use. Let sit out for 30 minutes to soften before serving.