Any of you tried the butter cookies at Trader Joe’s? They’re actually a hot buy there which got me wondering if there was a mock-up recipe for them. Lo and behold, there is a recipe!
8 ounces of cookies sealed in a sturdy zip-top bag
1/2 cup vegetable oil
1/4 cup of water
1/2 cup powdered (confectioner’s) sugar
A note on the measurements: Cookies weigh different amounts because they vary widely in density. If you can’t measure/approximate 8 ounces based on what is listed on the packaging, you can try to wing it by starting with 1/3 of the pack of cookies and adjust the other ingredients as you go, but it’s best to do this with the correct measurements to ensure the right consistency and balance of flavor.
1. Crush the cookies into coarse granules (it’s okay if there are some larger pieces), then transfer to a food processor (or blender) and pulse until you have a fine powder. (Crushing them beforehand makes the blending easier.)
2. Slowly drizzle in the vegetable oil, then add the water and blend until a paste forms. Add the powdered sugar gradually (by the tablespoon, if you like), scraping down the sides of the blender every so often to make sure it all incorporates. Add more water as necessary until desired consistency is reached — you want it to be spreadable.
3. Transfer to a jar with a tight-fitting lid and refrigerate for 30 minutes before serving. (Cookie butter will keep, refrigerated, for up to a week.)
Go ahead and enjoy it on pancakes, waffles, ice cream, crackers, celery or (practically) anything else!
Recipe via here.